Whole Wheat Linguine with Green Beans, Ricotta and Lemon

For someone who claims she doesn't love to cook, Aunt Laura sure has some dynamite recipes in her cooking arsenal.  Her Whole Wheat Linguine with Green Beans, Ricotta and Lemon is not only delicious and nutritious, it's quick and easy to prepare.  

The whole wheat pasta is an earthy backdrop for the creamy ricotta and crunchy green beans.  The cherry tomatoes, added at the last minute, are a warm burst of flavor.  The bright lemon zest is the perfect finish to this simply fantastic meal!

1 lb. whole wheat linguine

1/2 cup part skim ricotta

3 tbsp. olive oil

1/2 lb. french green beans, trimmed and halved lengthwise

1 clove garlic

1 tsp. salt

1/2 tsp. black pepper

1 cup halved cherry tomatoes  

1 lemon, zested

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 8-10 minutes.  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.  Meanwhile, in a large skillet, warm the olive oil over medium-high heat.  Add the green beans, garlic, salt and pepper and saute for 4 minutes.  Add 1 cup of the pasta cooking liquid and continue to cook until tender, about 4 more minutes.  Add the pasta with ricotta to the pan with the green beans and toss.  Add the tomatoes and gently toss.  Transfer to a serving plate and top with lemon zest.  

Prep time: 20 minutes  Serves: 4-6