Cook the penne according to pack
instructions, adding the broccoli florets
and sugar snap peas to the pan for
the final 3 mins.
Meanwhile, gently fry the courgettes in
oil for 7-8 mins until soft and tinged pale
gold. When the penne and vegetables
are almost ready, remove a ladleful of
cooking water from the pan. Add 6 tbsp
of this to the pan of courgettes, along
with the cream cheese, Parmesan, lemonzest, half the lemon juice and seasoning.
Stir to make a smooth, creamy sauce.
Drain the penne and vegetables, then
mix with the creamy sauce, adding the
basil, extra lemon juice and seasoning
to taste. Serve in warmed bowls.