ingredients
Makes 4 to 6 servings
Whole Wheat Linguine with Green Beans, Ricotta and Lemon
1 pound whole-wheat linguine
½ cup part-skim ricotta
3 tablespoons olive oil
½ pound French green beans, trimmed and halved lengthwise
1 garlic clove, chopped
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 cup halved cherry tomatoes
Zest of 1 lemon

instructions
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, about 8 to 10 minutes. Drain the pasta reserving 1 cup of the cooking water. Transfer the hot pasta to a large bowl and add the ricotta cheese. Toss to combine.

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 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.