Creamy Avocado Ricotta Pasta Salad with Crisp Green Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Avocado Ricotta Pasta Salad with Crisp Green Beans

YOUR SOLIN GENERATED RECIPE

Creamy Avocado Ricotta Pasta Salad with Crisp Green Beans

Enjoy a refreshing yet hearty pasta salad that combines creamy avocado and tangy ricotta with crisp green beans and savory chicken breast. Each bite brings a balanced medley of textures and flavors, with a bright lemon-olive oil dressing that ties everything together perfectly.

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NUTRITION

571kcal
Protein
42.3g
Fat
24.5g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

1.5 oz whole wheat pasta (dry)

1/2 avocado

1/3 cup part-skim ricotta

1 cup crisp green beans

1/2 cup cherry tomatoes

3 oz cooked chicken breast

1 tsp olive oil

1 tbsp lemon juice

Salt and pepper to taste

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PREPARATION

  • 1

    Cook the whole wheat pasta according to the package directions until al dente. Drain and set aside to cool slightly.

  • 2

    Lightly steam or blanch the green beans until they are crisp-tender, then immerse in cold water to stop cooking. Drain well.

  • 3

    Dice the half avocado and slice the cherry tomatoes in halves. Chop the cooked chicken breast into bite-sized pieces.

  • 4

    In a large bowl, combine the cooled pasta, green beans, avocado, tomatoes, and chicken.

  • 5

    Add the part-skim ricotta and gently fold to incorporate the creamy texture throughout the salad.

  • 6

    Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss lightly to ensure even distribution of flavors.

  • 7

    Adjust seasoning if needed and serve immediately, or chill in the refrigerator for 30 minutes for a colder, refreshing salad.

Creamy Avocado Ricotta Pasta Salad with Crisp Green Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Avocado Ricotta Pasta Salad with Crisp Green Beans

YOUR SOLIN GENERATED RECIPE

Creamy Avocado Ricotta Pasta Salad with Crisp Green Beans

Enjoy a refreshing yet hearty pasta salad that combines creamy avocado and tangy ricotta with crisp green beans and savory chicken breast. Each bite brings a balanced medley of textures and flavors, with a bright lemon-olive oil dressing that ties everything together perfectly.

NUTRITION

571kcal
Protein
42.3g
Fat
24.5g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

1.5 oz whole wheat pasta (dry)

1/2 avocado

1/3 cup part-skim ricotta

1 cup crisp green beans

1/2 cup cherry tomatoes

3 oz cooked chicken breast

1 tsp olive oil

1 tbsp lemon juice

Salt and pepper to taste

PREPARATION

  • 1

    Cook the whole wheat pasta according to the package directions until al dente. Drain and set aside to cool slightly.

  • 2

    Lightly steam or blanch the green beans until they are crisp-tender, then immerse in cold water to stop cooking. Drain well.

  • 3

    Dice the half avocado and slice the cherry tomatoes in halves. Chop the cooked chicken breast into bite-sized pieces.

  • 4

    In a large bowl, combine the cooled pasta, green beans, avocado, tomatoes, and chicken.

  • 5

    Add the part-skim ricotta and gently fold to incorporate the creamy texture throughout the salad.

  • 6

    Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss lightly to ensure even distribution of flavors.

  • 7

    Adjust seasoning if needed and serve immediately, or chill in the refrigerator for 30 minutes for a colder, refreshing salad.