Wholemeal linguine with French beans, ricotta and lemon

  • 500g wholemeal linguine
  • 1/2 cup reduced-fat ricotta
  • 3 tbsps olive oil
  • 250g French beans, trimmed, halved lengthwise
  • 1 clove garlic, chopped
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 cup cherry tomatoes, halved
  • 1 lemon, zested
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 minutes. Drain the pasta, reserving 240ml 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 French beans, garlic, salt and pepper and saute for 4 minutes. Add the 240ml of pasta cooking liquid and continue cooking until tender, about 4 more minutes.

3) Add the pasta with ricotta to the pan with the green beans and toss to combine. Add the tomatoes and gently toss.

Transfer the pasta to a serving plate and top with lemon zest. Serve.

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