Whole-grain pasta with green beans, tomatoes, ricotta and chile oil
Spicy Vegetable Pasta, it’s the chile oil that takes this pasta from ordinary to extraordinary — making this a definite dinner do-over. And it is so easy to make. Heat oil, red chile flakes, garlic and salt for 3-4 minutes. Done.
- Prep Time: 10 minutes
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: stove
- Cuisine: Italian
Ingredients
Scale
- ½ pound whole-grain linguini, could also use farfalle or penne
- 4 tablespoons olive oil, divided
- 2 cloves garlic, finely chopped
- 1 teaspoon crushed red pepper
- 2 cups cherry tomatoes, halved
- 1 pound green beans, frozen is fine
- 1 cup ricotta
- 1/2 teaspoon Kosher salt
Instructions
- Cook the pasta according to package directions until firm to the bite. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot.
- While pasta is cooking, in a small skillet, over medium heat, combine 3 tablespoons oil, garlic, red pepper and ½ teaspoon salt. Heat and stir occasionally, until fragrant, 3-4 minutes. Remove from heat and set aside.
- In a large skillet, heat 1 tablespoon oil over medium heat. Add green beans and cook for 8-10 minutes. Add tomatoes, season with salt. Cook until green beans are to the texture you prefer.
- Add green bean-tomato mixture to pasta, stir in reserved pasta water and ricotta; toss to coat.
- Serve in pasta bowls with a drizzle of chile oil over top.
Nutrition
- Serving Size: 1.5 cups
- Calories: 470
Find it online: https://www.livebest.info/spicy-vegetable-pasta/