This is Giada de Laurentiis’ dish and continues the theme that everything I have cooked of hers has been great.
It is an unassuming recipe and its simplicity is its strength; it’s clean, it’s healthy and it has a mellow, consistent and creamy texture. It’s also very tasty.
I don’t know if I’d serve it to the Queen Mother, though as a Monday night meal, it’s perfect.
For what it’s worth, I doubled some ingredients and this is reflected in the recipe below.
1 pack of Whole-wheat linguine
1 cup low-fat ricotta
3tbs olive oil
500g French green beans, trimmed and halved lengthwise
2 cloves of garlic, chopped
1/3 tsp freshly ground pepper
1 c halved cherry tomatoes
1 lemon, zested
- Bring a large pot of salted water to boil over high heat.
- Add the pasta and cook until cooked. Drain, reserving a cup of the cooking water.
- Transfer the drained pasta to a large bowl and add the ricotta cheese and toss to combine.
- Meanwhile, in a heavy pan, heat the olive oil over a medium-high heat.
- Add the green beans, garlic, salt and pepper and sauté for 4 minutes. Add the cup of cooking water and continue cooking until tender; another few minutes, being careful not to overcook the beans.
- Add the pasta with the ricotta to the pan, and toss to combine.
- Add the tomatoes and gently toss.
- Transfer to serving plate and top with lemon zest.
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