Ricotta Mozzerella Pasta with Green Beans and Tomatoes

I got the idea for this meal from a recipe by Giada De Laurentiis on foodnetwork.com, and I kind of changed it and made it my own and it was delicious! Her recipe is called Whole-Wheat Linguine with Green Beans, Ricotta, and Lemon.Here's my version. This recipe would be for a whole (small) box of pasta.

(I like Ronzoni Smart Taste pasta and couldn't find their linguine)
1 cup Low-fat Ricotta Cheese
1/2 cup cubed Mozzerella Cheese (Giada's recipe didn't call for mozzerella, but extra cheese is always good!)
3-4 Tomatoes (I cut up Roma tomatoes)
Fresh Green Beans
Fresh Spinach (Not in Giada's recipe either, but I had some in the fridge and thought it would be good)
Garlic Cloves (3-6, depending on what you prefer)
2-3 Tbsp. Olive Oil
Salt, Pepper, Basil or Italian Seasoning
Lemon for zesting

While pasta is boiling, heat olive oil in a big skillet over medium heat. Add minced garlic, green beans, some salt and pepper and spices. Saute for about four minutes. Then add a cup of the starchy cooking water (I just scooped it out while the pasta was still cooking). Let that simmer for about four more minutes. When pasta is al dente, drain and add to big skillet (now over low heat), along with about a cup of ricotta cheese, the cubed Mozzerella, and chopped tomatoes. Once the ricotta has distributed evenly, add the spinach and let it wilt down (just a minute or two). Add more salt, pepper, and spices if needed. Before serving, wash and dry the whole lemon and grate some of the peel on top (aka “zesting”). This really adds dimension to the dish!



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