Photo of Spaghetti with broad beans and ricotta by WW

Spaghetti with broad beans and ricotta

9 - 10
PersonalPoints™ per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
1
Difficulty
Moderate
Yummy pasta with crunchy vegies and fluffy ricotta.

Ingredients

Olive oil

1 tsp, (extra virgin)

Pasta

60 g, spaghetti

Frozen broad beans

100 g

Roasted capsicum, not in oil

50 g, (chargrilled without oil)

Reduced-fat ricotta cheese

¼ cup(s), (60g)

Lemon juice

1 tsp

Lemon zest

1 tsp, finely grated

Instructions

  1. Cook the spaghetti in a saucepan of boiling, salted water following packet instructions or until al dente. Drain.
  2. Meanwhile, cook the broad beans in a saucepan of boiling, salted water for 2-3 minutes or until just tender. Drain and cool in cold water. Drain and peel.
  3. Return the spaghetti to the pan with the ricotta, broad beans, capsicum, oil and lemon juice. Season with salt and pepper and gently toss over low heat until hot. Serve sprinkled with lemon rind.