Dear Cooks,

Giada de Laurentiis taught us every facet of Italian cooking. She even made us fall in love with pasta again by sharing lighter, healthier versions of it. Now, she’s taking us down a new path by introducing us to updated twists on classic trattoria favorites—California-inflected, hearty but not overwhelming, full of clean, vibrant flavors and bursts of bright colors that look as beautiful on the plate as they are delicious.

Wouldn’t you love a faster, lighter take on osso buco (made with turkey instead of veal), a salad with real substance (like one of cantaloupe, red onion, and walnuts), and a fish dish that gets an Italian makeover by way of lots of fresh veggies and accents such as fennel and grapefruit salsa? From soups and snacks to easy entrees and elegant dinner-party fare and, of course, dessert (little doughnuts dipped in chocolate sauce, anyone?), Giada’s Kitchen even includes a section of dishes that the little ones will love making and eating (like mini chicken meatballs). One of her most inspired books, Giada’s Kitchen underscores why Giada has become America’s—and your—best-loved Italian cook.

Whole-Wheat Linguine with Green Beans, Ricotta, and Lemon

Serves 4 to 6 servings

Not all cream sauces are super-rich. This pasta gets its creamy sauce from a combination of part-skim ricotta and pasta water, which come together to make a really easy, lighter cream sauce. Don’t leave out the lemon zest; it brightens the flavor and adds a wonderful lemony aroma as well.

• 1 pound whole-wheat linguine
• 1/2 cup part-skim ricotta cheese
• 3 tablespoons olive oil
• 1/2 pound French green beans (haricots verts), trimmed and halved lengthwise
• 1 garlic clove, chopped
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup halved cherry tomatoes
• Zest of 1 lemon

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, 8 to 10 minutes. Drain the pasta, reserving 1 cup of the cooking water. Transfer the hot pasta to a large heat-proof bowl and add the ricotta. 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 the reserved pasta cooking liquid and continue cooking until the beans are tender, about 4 more minutes. Add the ricotta-coated pasta to the pan with the green beans and toss to combine. Add the tomatoes and toss gently. Transfer to a serving plate and sprinkle with the lemon zest. Serve.

Happy Cooking!

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