Tuesday, January 22, 2013

Light and Creamy Fettuccine with Green Beans

Light and Creamy Fettuccine with Green Beans

As I've mentioned in my previous posts, I'm a huge Giada De Laurentiis fan. When I was looking for inspiration for this weeks meals I was looking at her New Italian Favorites book and found her recipe for Whole-Wheat Linguine with Green Beans, Ricotta, and Lemon. I've tweaked the recipe a little bit, but I have found it to be a light and healthy dish that satisfies my craving for creamy comfort food in this five degree weather! I have it as a recipe for 2, but its easily doubled.
Ingredients
1/2 lb fettuccine
1/2 c part-skim ricotta cheese
3 T olive oil
1 c Green Beans, trimmed and halved lengthwise
1 garlic clove
1 t salt
1 1/2 ground black pepper
1 c halved cherry tomatoes
zest of 1 lemon
1 c pasta water 
Directions
1. Boil water for pasta and start to cook fettuccine.
2. While pasta is cooking, heat olive oil in medium skillet. Sauté the garlic in the olive oil until you start to smell it.
3. Add the green beans, salt, and pepper and continue to sauté on medium heat for 4-5 minutes while the pasta finishes.
4. Before you strain the pasta, take out 1 c of the water and set aside. Strain the pasta, and set it in a medium bowl. Add the ricotta to the hot pasta and toss to combine.
5. Add the pasta water to the green beans and continue cooking until the beans are tender (about 4-6 minutes). 
6. Add the ricotta covered pasta to the green bean mixture. Add the tomatoes and toss gently. After you have served the pasta, add the lemon zest. 

*I'm trying to get extra veggies so if  you are going to double the recipe you can keep the veggie amounts the same! 

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