Garden Veg Pasta

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 350 g penne
• 140 g broccoli, cut into small florets
• 100 g sugar snap peas, halved
• 2 zucchini, diced
• 1 tablespoon olive oil
• 100 g light cream cheese
• 50 g parmesan cheese, grated
• 1 lemon
• fresh basil

Recipe

• 1 cook the penne according to package directions, adding the broccoli florets and sugar snap peas to the pan for the final 3 minutes.
• 2 meanwhile, gently fry the zucchini in oil for 7 to 8 minutes until soft and tinged pale gold.
• 3 when the penne and other vegetables are almost ready, remove a ladle of cooking water from the pan.
• 4 add 6 tablespoons of this to the pan of zucchini, along with the cream cheese, parmesan, lemon zest, half of the lemon juice, salt and pepper to taste.
• 5 stir to make a smooth, creamy sauce.
• 6 drain the penne and vegetables, then mix with the creamy sauce, adding the basil, extra lemon juice, salt and pepper to taste.
• 7 serve in warmed bowls.