 | | Directions | - 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 sauté 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.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Container: large pot for pasta, large skillet, serving bowl
Servings: 8
Serving Size: 1 cup
|  | | Ingredients | | - | | 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 |
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