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Whole-Wheat Pasta with Spring Vegetables

March 21, 2011

When it comes to food trends, whole-wheat pasta is definitely “In” right now and I’m always trying to find new flavors to pair it with. It’s true, for a lot of dishes, regular pasta is the way to go, but this dish really brings out all the qualities of whole wheat. The creamy ricotta cheese sticks to the noodles and gives it a almost cream-based sauce kind of feeling but is much lighter on the calories. The fresh cherry tomatoes and crispy green beans are great additions but you can add any veggie of your liking or even chicken or shrimp.

Oh – and I can’t help it, but this is another Giada De Laurentiis-inspired dish with my own twists. I love this dish on a warm spring evening and its packed with fiber and the more veggies you add, the more nutrients you will get. You can also sub any type of whole wheat pasta. I made it once with whole-wheat penne and its just as good and fun to eat.

Recipe: (Serves 4-6)

  • 1 lb. Whole Wheat Linguine
  • 1/2 Cup Skim Ricotta Cheese
  • 3 tablespoons Olive Oil
  • 1/2 lb. Haricot Verts or Green Beans
  • 1 Garlic Clove
  • 1 Cup Cherry Tomatoes
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • Zest of 1 Lemon
  • 1/4 cup grated Parmesan Cheese

Bring a pot of salted water to a boil and add pasta, cooking until al dente (about 8-10 min.) Drain, pasta reserving 1 cup of the pasta water. Place the pasta in  a large bowl and add the ricotta.

Meanwhile, warm the olive oil in a pan at medium-high heat. Add green beans, garlic, salt and pepper and cook for 4 minutes. Add the pasta water and continue cooking until the beans are tender for another 4 minutes. Remove the green bean mixture from heat and add to the pasta with the cherry tomatoes. Stir all together gently and sprinkle with lemon zest and parmesan cheese to serve.

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