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Photo of Spring vegetable and three-cheese pasta by WW

Spring vegetable and three-cheese pasta

9 - 10
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Restaurant quality pasta served in the comfort of your own home, taking only 30 mins to prepare.


Dry pasta

200 g, tagliatelle

Frozen broad beans

400 g, peeled


2 bunch(es), cut into 3cm lengths

Olive oil

2 tsp


2 medium, coarsely grated


2 clove(s), crushed

Reduced-fat ricotta cheese

150 g, fresh, crumbled

Soft goat's cheese

60 g, crumbled

Grated parmesan cheese

¼ cup(s), (20g)


  1. 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.
  2. 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.
  3. 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.


TIPS: To peel fresh broad beans, remove beans from pods. Place beans in a heatproof bowl and cover with boiling water. Set aside for 1 minute. Rinse under cold water. Drain. Gently squeeze beans from grey outer shells. You can use spaghetti or spiral pasta instead of tagliatelle.