with Green Beans, Roasted Peppers, and Lemony Ricotta
2 cups part-skim ricotta cheese
4 tablespoon Parmesan cheese
2 teaspoons lemon Juice
4 tablespoons Lemon EVOO
2 cups fresh green beans cut into 2 inch pieces
1 teaspoon pepper
1 cup diced roasted red/orange bell pepper or jarred red
1 package of Pasta Mama’s Parmesan-Parsley Fettuccini
Shredded Sharp White Cheddar Cheese (optional)
Mix both cheeses together and then mix in the lemon
juice. Beat with a fork until the
mixture is smooth. Set aside.
Heat the olive oil in a medium skillet over medium
heat. Stir in green beans, season with
salt, and cook until tender, about 10 min.
Add the pepper, stir around to coat with oil, and cook until heated
through, about 5 min. Remove the pan
from the heat and stir in the lemon ricotta.
Meanwhile, cook the pasta according to package
directions. When the pasta is a minute
or two away from being cooked, remove ¼ cup of the cooking water and stir it
into the cheese and beans to stretch and smooth out the sauce. Drain and rinse the pasta. Toss it with the sauce and enjoy! Top with Parmesan
and/or Sharp White Cheddar (optional)
Makes 4-6 servings.