Spring vegetable and three-cheese pasta
200 g, tagliatelle
Frozen broad beans
400 g, peeled
2 bunch(es), cut into 3cm lengths
2 medium, coarsely grated
2 clove(s), crushed
Reduced-fat ricotta cheese
150 g, fresh, crumbled
60 g, crumbled
Grated parmesan cheese
¼ cup(s), (20g)
- Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain, reserving ¼ cup (60ml) cooking liquid. Return pasta to pan.
- Meanwhile, boil, steam or microwave broad beans and asparagus until just tender. Drain. Heat oil in a medium non-stick frying pan over high heat. Cook zucchini and garlic, stirring, for 2 minutes or until just tender.
- Add steamed vegetables, zucchini mixture, reserved pasta liquid, ricotta and goat’s cheese to pasta. Season with salt and pepper. Toss gently to combine. Serve sprinkled with parmesan.