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

Gallery

Credit: Yunhee Kim; Styling: Anna Beckman

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

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