Whole Wheat Linguine with Green Beans, Ricotta, and Lemon

Total prep/cook time: ~20 min. Serves 4.

*Vegetarian



Ingredients:

• 12 oz whole wheat linguine
• 1/2 cup part‐skim ricotta
• 3 tbsp olive oil
• 1/2 lb green beans, trimmed 1 clove garlic, chopped 
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper 1 cup halved cherry tomatoes
• 1 lemon, zested 

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, about 8 to 10 min. Drain pasta reserving 1 cup of the cooking water. Transfer the hot pasta to a large bowl and add the ricotta cheese. 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 min. Add 1 cup of the pasta cooking liquid and continue cooking until tender, about 4 more min. 
3. Add the pasta with ricotta to the pan with the green beans and toss to combine. Add the tomatoes and gently toss. Transfer to a serving plate and top with lemon zest. 

Did you know?
The main difference between white and whole wheat pasta lies in the processing. Whole wheat contains 3 parts of the grain — the bran (the grain’s outer layer), the germ (the sprouting section of the seed), and the endosperm (the large starchy center). But during the refining process, the nutrient rich bran and germ are forced out of the grain, leaving just the endosperm behind. Opting for whole wheat ensures the most nutritional benefits, including the bran and the germ’s vitamin E, B vitamins, antioxidants, and appetite‐squashing fiber and protein.

Nutrition Information (per 1 serving):

Total calories: 462 cal
Total fat: 16 g
Saturated fat: 3 g

Sodium: 336 mg

Total carbs: 70 g
Dietary fiber: 12 g

Protein: 16 g