Garden veg pasta

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• Krissy

  18 May 2010

  Krissy rated and commented on this recipe

  

  This was nice although next time I would use less lemon as I found it a bit overpowering but just a personal preference. Also we used baby corn instead of sugar snap peas as we had some corn we needed to use up...this worked well I thought.

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• mariesum

  19 May 2010

  mariesum rated and commented on this recipe

  

  This was quite good. I added a bit more of the pasta water to smooth it out, but turned out nicely. Very tasty!

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• Flylady

  19 May 2010

  Flylady rated and commented on this recipe

  

  Good midweek meal. Agree with Krissy, quite lemony. Nice recipe to use up bits of left over veg.

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• Libby0

  29 June 2010

  Libby0 rated and commented on this recipe

  

  Really suprised with how easy and tasty this was for a healthy vegetarian meal. The children enjoyed it but OH wonder where the meat was!

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• Beth

  03 July 2010

  Beth rated and commented on this recipe

  

  Very lemony but nice and easy and it got some greens into my husband!

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• Viv

  19 August 2010

  Viv commented on this recipe

  sorry didnt like this at all, far too acidic tasting, even though I used less lemon than recipe said and put in my own baby courgettes, mange tout and French and Runner Beans, no, didnt like it at all, in fact, it ruined my lovely veggies, so wont be using this recipe again!

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• butterflyhippy

  18 January 2011

  butterflyhippy rated and commented on this recipe

  

  Veg should tase like lemon, but made with just half the lemon juice and no rind it was really nice. Quick and simple to make too

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• x lou x

  12 March 2011

  x lou x rated and commented on this recipe

  

  really liked this recipe and healthy too, the lemon is just right when its been mixed into the pasta, used frozen peas instead of sugar snaps but i guess you could add anything. xx

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• Karen

  19 May 2011

  Karen rated and commented on this recipe

  

  My husband and I enjoyed this, it was very fresh-tasting and healthy, but the lemon flavour was too much for my two boys - it was a bit startling for them! Will make it again, but with just a hint of lemon next time.

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• jose

  29 June 2011

  jose rated and commented on this recipe

  

  Brilliant quick midweek meal. I didn't put in lemon zest and my lemon was pretty small, but didn't find it overpowering as others have said. No broccoli but diced mushrooms and onion with the courgette, as well as adding chopped bacon to the veggies. Didn't add basil either. Delicious.

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• John Chapman

  12 February 2012

  John Chapman commented on this recipe

  Nice idea! Here's a simpler variation for one!: Omit courgettes and sugar snap peas - you had to go out to buy those! Put water to boil with 80 g of Penne etc as before; after they soften, add florettes of brocoli. Meanwhile gently fry a small onion with one or two finely chopped cloves of garlic in olive oil - till soft. Prepare two tablespoons of finely grated parmesan. When ready, but still toothy, drain pasta/brocoli; add to frying pan with parmesan and two tablespoons of double cream, possibly more. Turn gently in the pan on low heat till cheese melts. Serve immediately - Just did it in 20 mins. You could add lemon juice and the basil if available.

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• Jess

  03 May 2012

  Jess rated and commented on this recipe

  

  I really enjoyed this recipe. It was really easy to make. Next time I will definitely be using less lemon though as it was very over-powering.

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• Icebear

  17 July 2012

  Icebear rated and commented on this recipe

  

  Good basic recipe to which you can add whatever veg you have to hand. After reading other reviews I only used half a lemon. I gently fried a couple of spring onions, fresh peas, broccoli, mangetout and mushrooms, tossed with the pasta and stirred in the Parmesan, basil and a good glug of double cream (had no cream cheese). Make sure you keep back some of the cooking water as it can get a bit claggy. Nice, light, midweek supper.

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Ingredients

• 350g penne
• 140g broccoli , cut into small florets
• 100g sugar snap peas , halved
• 2 courgettes , diced
• 1 tbsp olive oil
• 100g light cream cheese
• 50g grated Parmesan (or vegetarian alternative), plus extra to serve
• zest and juice 1 lemon
• large handful basil

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Vegetarian, Low-fat

Ingredients

• 350g penne
• 140g broccoli , cut into small florets
• 100g sugar snap peas , halved
• 2 courgettes , diced
• 1 tbsp olive oil
• 100g light cream cheese
• 50g grated Parmesan (or vegetarian alternative), plus extra to serve
• zest and juice 1 lemon
• large handful basil

Per serving

456 kcalories, protein 21g, carbohydrate 71g, fat 12 g, saturated fat 5g, fibre 5g, sugar 6g, salt 0.53 g

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