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Easy and fresh! Ricotta cheese is creamy and rich, but doesn’t end up feeling heavy, which makes it a perfect treat. If you have frozen green beans, you could definitely use those instead.

Gluten-free: Use gluten-free fettuccine. 

  • Duration
  • 6Servings


  • 16 oz fettuccine pasta

  • 1 ½ c fresh green beans, cut into 1-inch pieces

  • 2 c frozen corn kernels

  • 1 15-oz container part-skim ricotta cheese

  • 1 c diced Roma tomato (about 2 tomatoes)

  • 1 Tbsp olive oil

  • 1 Tbsp white wine vinegar

  • ½ tsp dried oregano

  • 1 6-8 oz jar of pesto

  • Salt and pepper

  • ¼ c grated Parmesan cheese, for garnish (optional)


1. Bring water to a boil in a large pot or Dutch oven.

2. In a small bowl, combine the tomato, olive oil, vinegar, oregano, and a sprinkle of salt and black pepper. Set aside.

3. Once the water is boiling, add the fettuccine, green beans, and corn. Cook for approximately 8 minutes, or until fettuccine is cooked to al dente and the green beans are tender.

4. Reserve 2 cups pasta cooking water and then drain fettuccine and vegetables in a colander.

5. Add pasta and veggies back to the pan and turn heat to medium-low. Pour the tomato mixture on top of the pasta and veggies, stir to combine.

6. Add ricotta and pesto (start with ½ jar of pesto and add more to taste). Thin the sauce with some reserved pasta water if needed. Toss until heated through.

7. Serve topped with parmesan cheese,.

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