Rating: 3 stars
2 Ratings
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Make sure to reserve some of the cooking water before you drain the pasta. It'll add flavor and help thicken the sauce.

Gretchen Roberts
Recipe by Health April 2007

Gallery

Credit: Yunhee Kim; Styling: Anna Beckman

Recipe Summary test

prep:
5 mins
cook:
12 mins
total:
17 mins
Yield:
Makes 4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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 www.choosemyplate.gov.

Nutrition Facts

273 calories; fat 4g; saturated fat 2g; protein 15g; carbohydrates 46g; fiber 2g; cholesterol 20mg; iron 2mg; sodium 363mg; calcium 116mg.
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