Spaghetti with broad beans & ricotta

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.