Recipe of the Week

Fettucini with Green Beans and Sun-Dried Tomatoes


1 pound whole-wheat Fettucini
1/2 cup part-skim ricotta
1 jar sun dried tomatoes in oil, halved
1/2 pound of french green beans, trimmed and halved lengthwise
3 cloves garlic
1 t salt
1/2 t freshly ground pepper
1/2 cup shredded parmesean cheese
1 c. roasted pine nuts
juice of half lemon

Cook the pasta per package directions. When pasta is done, add ricotta chesse and toss to combine. Save the pasta water.

In a saucepan, heat the oil from the sun-dried tomates and add the sun-dried tomatoes, green beans, garlic, salt and pepper. Cook for about 4 minutes. Add about a 1 cup of the pasta water and cook for an additional 5 minutes.

Add the pasta with ricotta to the bean mixture and toss to combine. Add parmesean cheese and pine nuts. Squeeze the juice of half a lemon. If it seems dry, add more pasta water.