Photo: Yunhee Kim; Styling: Anna Beckman
Prep Time
5 Mins
Cook Time
12 Mins
Makes 4 servings (serving size: 1 cup)

Make sure to reserve some of the cooking water before you drain the pasta. It'll add flavor and help thicken the sauce.

How to Make It

Step 1

Cook the pasta according to package directions. Drain, reserving 1/4 cup cooking liquid.

Step 2

Combine ricotta, next 5 ingredients (through pepper), and reserved cooking liquid in a large bowl. Add the pasta, and toss to combine. Garnish with lemon wedges, if desired. Serve immediately.

Step 3

Wine note: Wolf Blass South Australian Chardonnay, around $12, is a classy number that tastes like twice the price. It combines lemony fruit and a soft kiss of toasty oak to complement the zestiness of the pasta and nuttiness from the green beans.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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Ratings & Reviews

nkbarton's Review

November 14, 2011
I think this was better cold the next day. It just wasn't too good hot. I don't think ricotta was the right cheese for this recipe. I may make it again as a cold pasta salad dish.

pmbeatty's Review

March 15, 2009
Great everyday meal. Very easy to make, and tasty. I served it w/ some crusty Italian bread. My husband even liked it. We'll be adding this into the usual rotation!