- Boil pasta according to package directions, drain. Transfer hot pasta to large bowl, add ricotta and feta; Toss to combine.
- Meanwhile, in skillet, warm oil over medium heat. Add green beans, garlic, salt and pepper and sautÃƒÂ© for 5 minutes, tossing. Add chicken stock and lemon juice, continue cooking until beans are crisp tender; approximately 5-7 minutes.
- Add pasta to pan with grean beans, toss to combine. Add tomatoes, toss gently. Transfer to serving plate and top with lemon zest.
- Serve warm or at room temperature.
|Prep Time: 15 minutes|
Cook Time: 20 minutes
Container: large pot for pasta, large skillet, serving bowl
Serving Size: 1 cup
|-||1 pound pasta uncooked, any medium size|
|-||1/2 cup ricotta cheese |
|-||4 ounces feta cheese plain or flavored, cut into small pieces|
|-||3 tablespoons olive oil |
|-||3/4 pound green beans fresh, trimmed, halved|
|-||1 garlic clove|
|-||1 teaspoon salt |
|-||1 tablespoon lemon juice |
|-||1 cup grape tomatoes |
|-||1 lemon zested|
|-||1 cup chicken stock |