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Photo of Vegetable pasta with lemon, chives and goat's cheese by WW

Vegetable pasta with lemon, chives and goat's cheese

4
Points® value

Meal Items

salt reduced chicken stock

¼ cup(s), (60ml)

Zucchini

1 small, green or yellow variety, spiralized

Carrot(s)

½ large, spiralized

Green shallot(s)

1 individual, chopped

salt reduced chicken stock

2 tbs

soft goat's cheese

1 tbs

fresh lemon rind

½ tsp

Lemon juice

2 tsp

fresh chives

2 tbs, chopped

soft goat's cheese

11 g, (2 teaspoons)

Notes

Heat ¼ cup salt-reduced chicken stock in a large non-stick frying pan over medium-high heat. Add 1 small yellow or green zucchini, spiralized, ½ large carrot, spiralized and 1 chopped green shallot and cook, stirring occasionally, for 5 minutes or until tender. Stir in 2 tbs more stock, 1 tbs soft goat cheese, ½ tsp finely grated lemon rind and 2 tsp lemon juice. Cook on low heat, stirring, until cheese melts. Remove pan from heat. Stir in 2 tbs chopped chives. Season with salt and pepper and sprinkle with 2 tsp soft goat cheese to serve.