Spaghetti with broad beans and ricotta
9 - 10
PersonalPoints™ per serving
Yummy pasta with crunchy vegies and fluffy ricotta.
1 tsp, (extra virgin)
60 g, spaghetti
Frozen broad beans
Roasted capsicum, not in oil
50 g, (chargrilled without oil)
Reduced-fat ricotta cheese
¼ cup(s), (60g)
1 tsp, finely grated
- Cook the spaghetti in a saucepan of boiling, salted water following packet instructions or until al dente. Drain.
- 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.
- 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.