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Green Beans and Ricotta Whole Wheat Penne

April 13, 2011

Excuse the low-quality iPhone camera shot, I temporarily misplaced my camera.

During Monday’s warm bright evening, we excitedly ate on our balcony. Its funny how precisely the thing that might turn away buyers from our townhouse, having a balcony rather than a small yard, is the thing we enjoy most. The upkeep is easy, the tree house feel is hard to beat, and the breeze we feel until late summer makes it an enjoyable space in balmy DC. I love sitting high, being able to watch the birds and outdoor cats wander behind our house. We spend almost every evening in the Spring, Summer, and Fall eating and enjoying a glass of wine on the balcony. So much so, that our first priority in our new house is creating a similar feeling in our backyard.

In honor of the coming Spring weather, here is a fresh and easy fair-weather dish that I prepared easily on a work night. There are a few variations by celebrity and non-celebrity chefs alike. I find it is an easy way to deal with left over ricotta cheese, or a fantastic way to add veggies to pasta. Serafina enjoyed it as well, so I think it is a great option for kids. Just adjust the spice to their liking.

Besides the terrible photo, this was really yummy!

Green Beans and Ricotta Whole Wheat Penne

  • 3/4 lb Whole Wheat Penne
  • 3 cups of trimmed green beans
  • 1 cup of frozen peas
  • Olive oil
  • 1 cup of Ricotta cheese
  • 2 tb Romano cheese
  • Juice from half a lemon
  • 1/4 cup of veggie broth
  • 1 tsp red pepper flakes.
  • 1 tsp kosher salt
  • 1 tsp pepper

1.  Boil a pot of water, and cook pasta to the time on the box

2. Meanwhile, in a saute pan, heat 2 tb olive oil over medium heat and throw in the green beans and peas. Cook for 5-10 minutes until the beans are cooked, but still a little crunchy.

3. In a bowl, stir the ricotta, 1 tb of olive oil, lemon juice,veggie broth, salt, pepper, Romano cheese, and red pepper flakes together.

4. When it is ready, drain the pasta. Mix in the ricotta mixture and veggies, add a splash of veggie broth if the ricotta mixture seems dry. Enjoy!

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3 Comments leave one →
  1. April 14, 2011 7:22 am

    This looks so delicious! I do have some ricotta in the fridge…perhaps for dinner tonight! Except the hubby hates penne. Is it really that different from rotini? According to him, there is a world of difference. I think I’ll try it with the spirally pasta, so he’ll eat 🙂

  2. April 19, 2011 7:19 pm

    This was our dinner tonight–delicious!

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