| 1 lb | Whole wheat linguine |
| 1/2 c | Ricotta cheese |
| 3 tbsp | Olive oil |
| 1/2 lb | Green beans, trimmed and halved lengthwise |
| 1 clove | Garlic, chopped |
| 1 tsp | Kosher salt |
| 1/2 tsp | Black or red pepper |
| 1 c | Cherry tomatoes, halved |
| 1 | Lemon, zested |
| Romano cheese for serving |
To cook pasta, add it to salted boling water(add salt when water boils). Reserve 1 cup of the liquid when straining pasta.
Transfer pasta to large bowl and add ricotta cheese.Toss to combine.
Meanwhile, in a large skillet, warm olive oil over medium high heat. Add garlc, green beans, salt and pepper. Saute for about 4 minutes. Add the reserved liquid from pasta and cook for about 4 more minutes. Add the pasta with the ricotta cheese to the pan and toss. Add tomatoes. Top with lemon zest and serve with the romano cheese.