Whole Wheat Linguine with Green Beans, Ricotta and Lemon

I saw this recipe on Everday Italian for her bikini ready episode. Now you still have to really watch the portion with this but it was very light and super simple! I liked it a lot and will be making it again.

(Once again I forgot to take a pict so this one is from the Food Network)

Ingredients:
1 pound whole-wheat linguine
1/2 cup part-skim ricotta
3 tablespoons olive oil
1/2 pound French green beans, trimmed and halved lengthwise
1 clove garlic, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup halved cherry tomatoes
1 lemon, zested
I added red pepper flakes

Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the cooking water. Transfer the hot pasta to a large bowl and add the ricotta cheese. Toss to combine.
Meanwhile, in a large, heavy skillet, warm the olive oil over medium-high heat. Add the green beans, garlic, salt, and pepper and saute for 4 minutes. Add 1 cup of the pasta cooking liquid and continue cooking until tender, about 4 more minutes. Add the pasta with ricotta to the pan with the green beans and toss to combine. Add the tomatoes and gently toss. Transfer to a serving plate and top with lemon zest. Serve

Mussels Supremo

I love shellfish! Especially as the weather gets warmer. This recipe is so easy and full of flavor it's also great to dip bread in the broth. (I didn't tell you that!) Once again I forgot to take a picture so I just used a pict of a standard mussel- Sorry!!
Recipe Source

Ingredients:
1 cup onion (diced)
2 tablespoons olive oil
4 tablespoons garlic (minced add more if you like)
1/2 teaspoon red pepper flakes (change to your taste)
1 bay leaf
1 teaspoon salt (kosher to taste)
1 teaspoon pepper (fresh ground)
4 ounces tomato (diced, del monte)
1 teaspoon basil
1 1/2 cups wine (white pinto girgio)
2 lbs mussels

Directions:
Take a large bowl and fill with cold water add mussels and 2 tbsps of flour let mussels sit in cold water for 10 - 15 minutes. Rinse in cold water. Scrub & debeard them if necessary. In a large skillet add your olive oil, onions, bay leaf, garlic and red pepper flakes allow to saute for 6 to 10 minutes, add salt & pepper, tomatoes and basil - cook for 3 minutes add wine and mussels and cook till mussels are opened, pour into a large bowl and serve with a large slice of hard crusty italian bread -- enjoy!