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Photo of Spaghetti with broad beans & ricotta by WW

Spaghetti with broad beans & ricotta


Meal Items

dry pasta

60 g, (spaghetti)

frozen broad beans

100 g

low-fat ricotta cheese

¼ cup(s), (60g)

red capsicum

50 g, chargrilled, not in oil

olive oil

1 tsp

lemon juice

1 tsp

fresh lemon rind

½ tsp


Cook 60g spaghetti following packet instructions. Drain. Cook 100g frozen broad beans in a saucepan of boiling water until just tender. Drain and cool in cold water before peeling. Combine spaghetti with 1/4 cup low-fat smooth ricotta cheese, broad beans, 50g chargrilled red capsicum (not in oil), 1 tsp olive oil and 1 tsp lemon juice. Season with salt and pepper and gently toss over low heat until heated through. Serve sprinkled with 1/2 tsp finely grated lemon rind.