Dinner is Served: Whole-Wheat Linguine with Green Beans, Ricotta, and Lemon

This pasta dish was surprisingly delicious! I know that Giada's recipes are ALWAYS finger-licking good, but to be honest when I read the recipe I thought to myself, where's the sauce and where are the flavors?! Well when it was eaten I understood why she made it and it was a no doubt finger-lickin dish! This is one simple and easy pasta that will have your guests coming back for more! Below is the recipe from one of her books.

Ingredients:

1 lb whole-wheat linguine

1/2 c part-skim ricotta cheese

3 tbls olive oil

1/2 lb french green beans, trimmed and halved lengthwise

1 garlic clove, chopped

1 tsp salt

1/2 tsp freshly ground black pepper

1 c halved cherry tomatoes

zest of 1 lemon

Directions:

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8-10 minutes. Drain the pasta, reserving 1 cup of the cooking water. Transfer the hot pasta to a large heat-proof bowl and add the ricotta. Toss to combine.

2. Meanwhile, in a large, heavy skillet, warm the olive oil over medium-high heat. Add the green beans, garlic, salt, and pepper and sauté for 4 minutes. Add the reserved pasta cooking liquid and continue cooking until the beans are tender, about 4 more minutes. Add the ricotta-coated pasta to the pan with the green beans and toss to combine. Add the tomatoes and toss gently. Transfer to a serving plate and sprinkle with the lemon zest. Serve.

*Note: We like our pasta cooked more so I cooked it a little longer, instead of firm to the bite like Giada recommended (your choice though).

*Note: The green beans took a little longer to cook than what Giada suggested, so it's okay if it takes longer for you too.

*Note: DON'T FORGET THE LEMON ZEST! This is what makes the dish and brings out all the other flavors!