Linguine with Green Beans

I’ve had so many food adventures in the last few days, and spent very little time in my kitchen.  I had a lovely visit with a friend from college who had a list of great restaurants in the area, many of them new to me.  We had a delicious dinner at My Thai Vegan Cafe, and a fantastic brunch at Sofra in Cambridge.  (Their shakshuka was so much better and more authentic than my version.) I don’t really do restaurant reviews on the blog, but it’s safe to say that I will be visiting both places again soon.  We also enjoyed dessert in the form of an espresso cannoli from Mike’s and my very own Pumpkin Cranberry Oatmeal Chocolate Chip cookies.  It was such a treat to enjoy good food and good conversation with the whole family, and experience some new places in my backyard.

But suddenly it was Sunday afternoon, and I was alone again, facing a busy week ahead.  I decided to make a pasta dish inspired by Giada’s Whole Wheat Linguine with Green Beans, Ricotta, and Lemon.  Frozen green beans were the best option this time of year, although I do think this recipe would be infinitely better with fresh spring green beans.  I really liked the creaminess of the ricotta cheese, the scent of the garlic, and the slight tang of the lemon juice.  The dish doesn’t have any powerful flavors, but it’s a simple, comforting bowl of pasta.  I am not sure yet how it will hold up when reheated, but I will surely find out this week.



Linguine with Green Beans

6 oz. whole wheat linguine
1 c. part skim ricotta cheese
1 T olive oil
2 t minced garlic
1 (16 oz.) package frozen green beans
2 T lemon juice
Penzey’s Pasta Sprinkle (basil, oregano, garlic, and thyme)

Cook linguine according to directions.  Drain, reserving 1 1/2 c. of pasta water.  Toss pasta with ricotta cheese.

Meanwhile, heat olive oil in a large frying pan.  Add garlic, and cook for 1-2 minutes until just starting to brown.  Add green beans, and saute for 5-8 minutes.  Add 1 c. of reserved pasta water, and simmer for 3-5 minutes.  Add pasta/ricotta mixture, and stir to coat.  Add more pasta water if needed to thin the sauce.

Add lemon juice and several dashes of Pasta Sprinkle, or Italian seasoning.  Serve garnished with freshly grated Parmesan cheese.


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