Pasta with Ricotta, Green Beans, and Fresh Tomatoes
Category: Main Courses
Servings: 4
This dish combines the simplicity of fresh ingredients with the heartiness of whole grain pasta, creating a balanced and flavorful meal perfect for any occasion. Featuring fresh green beans, juicy tomatoes, and creamy ricotta, all topped with a touch of lemon zest for brightness, this recipe is both light and satisfying.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole grain spaghetti | 320g |
| Ripe tomatoes (ramati) | 450g |
| Cow’s milk ricotta | 200g |
| Green beans (fagiolini) | 180g |
| Red onions | 50g |
| Lemon zest (q.b.) | To taste |
| Extra virgin olive oil | To taste |
| Fine salt | To taste |
| Freshly ground black pepper | To taste |
Instructions
-
Prepare the Water for Pasta:
Begin by boiling a large pot of water, adding salt once it reaches a boil. While waiting for the water to heat, you can prepare the rest of the ingredients. -
Prepare the Vegetables:
Wash the green beans thoroughly, remove the ends, and chop them into small pieces. Set them aside.
Wash the tomatoes and cut them in half, then dice them into small chunks.
Peel and slice the red onion thinly. -
Cook the Onions:
In a medium pan, drizzle a little olive oil and add the sliced red onions. Season with salt. Sautรฉ over medium heat, stirring occasionally, for about 10 minutes or until softened and slightly caramelized.
Once done, remove the pan from the heat, transfer the onions to a tall container, and blend them with an immersion blender until smooth. Set aside. -
Cook the Green Beans:
In a separate, larger pan, heat a drizzle of olive oil over medium heat. Add the chopped green beans and sautรฉ for about 5 minutes, stirring occasionally. Once theyโre tender yet still vibrant, add the ricotta cheese. Pour in a ladle of the pasta cooking water to loosen the sauce, and stir everything together. Season with salt to taste, then remove from the heat.
Stir in the lemon zest to infuse the dish with a refreshing citrus note. -
Cook the Pasta:
Once the water is boiling, add the spaghetti and cook until al dente, following the package instructions. When done, reserve a small cup of pasta water for later use and drain the pasta. -
Combine the Pasta with the Sauce:
Add the cooked pasta directly into the pan with the ricotta and green beans. Stir well, adding a bit of the reserved pasta water to help the sauce adhere to the pasta. Mix until everything is evenly combined. -
Finish the Dish:
Serve the pasta in bowls. Top with the blended onion sauce and freshly chopped tomatoes for an extra layer of flavor.
Season with freshly ground black pepper and adjust salt as needed. Garnish with more lemon zest for a burst of freshness.
Tips and Variations
- Cheese Substitutes: If you’re looking for a lighter option, you can replace ricotta with cottage cheese or goat cheese for a tangier flavor.
- Add Protein: For added protein, consider topping the dish with grilled chicken or roasted chickpeas.
- Vegetable Variations: Feel free to swap green beans with zucchini or peas for a different texture.
This Pasta with Ricotta, Green Beans, and Fresh Tomatoes is a versatile and delightful recipe, offering a perfect balance of creamy, fresh, and savory flavors. Itโs perfect for a light weeknight dinner or to impress guests with a simple yet elegant dish!
