(Quick note! If you are making the Breakfast Loaf for tomorrow, start your bread tonight! I will post another one with the quick recipe and tutorial.)
Hopefully you guys got to try this delicious recipe tonight as part of our rotation! If you didn't already make it, here is a quick tutorial to guide you through the process. First you will boil your whole-wheat linguine in the water until it is soft but still a little firm...you don't want soggy pasta. Before you drain it, take out 1 cup of water from this water and set aside, you will use it later. Once it is ready, drain but do not rinse with water like you normally would.
There you go! You did it! You are done! You can add some chicken to this if you want, however it is really hearty and super healthy. Even my husband enjoys it without. Enjoy!
While that's draining, wash your green beans and cut them down the middle lengthwise. They should look like this below. Sometimes I cut them in half instead, either way is fine. Now is a good time to chop your garlic clove as well.
Put your pasta in a large bowl and add the ricotta cheese. It should look something like this...kinda like ice cream :) This makes the pasta creamy, it doesn't really add a whole lot of flavor, but it make it rich even though it is low fat! Perfect!
I don't have a picture for this next step but add your green beans with a little olive oil in a frying pan with your garlic, salt, and pepper. Saute for 4 minutes and then take that water that you set aside and add it. Cook for 4 more minutes or until the green beans are tender.
Grate your lemon peel on the medium side as shown above. Promise it does not take that long :). Sprinkle on top of your pasta and serve!
There you go! You did it! You are done! You can add some chicken to this if you want, however it is really hearty and super healthy. Even my husband enjoys it without. Enjoy!
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