Spring vegetable and three-cheese pasta
9
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Restaurant quality pasta served in the comfort of your own home, taking only 30 mins to prepare.
Ingredients
Dry pasta
200 g, tagliatelle
Frozen broad beans
400 g, peeled
Asparagus
2 bunch(es), cut into 3cm lengths
Olive oil
2 tsp
Zucchini
2 medium, coarsely grated
Garlic
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)
Instructions
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.
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