Linguine with Green Beans, Cherry Tomatoes & Ricotta
This is one of our absolute favorite summer recipes and is delicious with fresh green beans and cherry tomatoes. Its also very fast to cook, so a perfect recipe if you have guests and not a whole lot of time!
1 Lb. linguine
1/2 Cup part skim ricotta cheese
3 Tbsp. olive oil
1/2 Lb. green beans, trimmed and halfed lengthwise
1 Cup halved cherry tomatoes
1 garlic clove, minced
1 tsp. salt
1/2 tsp. black pepper
Zest of 1 lemon
Cook the pasta in boiling water, until al dente approximately 8-10 minutes. Drain pasta but reserve 1/2 cup of the pasta water. Transfer the hot pasta to a large heat proof bowl and add ricotta. Toss.
In a large skillet, warm the olive oil over medium high heat. Add the green beans, garlic, salt and pepper and saute for approximately 4 minutes. Add the reserved pasta cooking liquid and continue cooking until the green beans are tender. Add the ricotta pasta to the skillet and toss. Add the tomatoes and toss gently. Transfer to a serving platter and sprinkle with lemon zest.