Linguine with Green Beans and Ricotta Cheese

Serves 50

Ingredients:
11 lbs whole-wheat linguine
6 cups reduced fat ricotta cheese

1 1/8 cups olive oil
6 lbs French green beans, trimmed and chopped in half
1 head garlic, diced
3 Tbsp kosher salt
2 Tbsp freshly milled black pepper
6 cups cherry tomatoes, halved
2 Tbsp lemon zest (best to zest this right over the finished dish)

Directions:
1. Boil a large pot of salted water.
2. Add the pasta and cook about 8 to 10 minutes until the pasta is al dente
3. Meanwhile, warm the olive oil over medium-high heat in a large skillet.
4. Add the green beans, garlic, salt, pepper and sauté for 4 minutes. Add 1 cup of the pasta cooking liquid and continue cooking until tender, about 4 more minutes.
5. When the pasta is tender, but still firm to the bite, drain off the water.
6. Add the ricotta cheese and toss gently to combine.
7. Add the pasta with ricotta and the tomatoes to the pan with the green beans and toss to combine.
8. Transfer to a serving plate and top with lemon zest.