Whole-grain pasta with green beans, tomatoes, ricotta and chile oil

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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.

  • Author: Judy Barbe
  • Prep Time: 10 minutes
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: stove
  • Cuisine: Italian


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Add green bean-tomato mixture to pasta, stir in reserved pasta water and ricotta; toss to coat.
  5. Serve in pasta bowls with a drizzle of chile oil over top.


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