Garden veg pasta

Garden veg pasta

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(16 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 4
Settle down with a comforting bowl of creamy pasta, safe in the knowledge that it's low-fat too

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal456
  • fat12g
  • saturates5g
  • carbs71g
  • sugars6g
  • fibre5g
  • protein21g
  • salt0.53g
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Ingredients

  • 350g penne
  • 140g broccoli, cut into small florets

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 100g sugar snap pea, halved
  • 2 courgettes, diced

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100g light cream cheese
  • 50g grated Parmesan (or vegetarian alternative), plus extra to serve

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • zest and juice 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • large handful basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

Method

  1. Cook the penne according to pack instructions, adding the broccoli florets and sugar snap peas to the pan for the final 3 mins.

  2. 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, lemon zest, half the lemon juice and seasoning. Stir to make a smooth, creamy sauce.

  3. 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.

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Comments (15)

mjadd's picture

Delicious! Very fresh. Used half the lemon juice and no zest as other people have mentioned. Also added asparagus, frozen peas instead of sugar snap, and mushrooms. Very easy.

bexdot's picture
4

Very nice recipe but agree with some of the other comments with regards to the lemon. I added the juice only and left out the zest. This seemed to work well.

icebear's picture
4

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.

jesslwaters's picture
4

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.

swalabr's picture

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.

jose81's picture
4

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.

veggiegourmet's picture
3

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.

bluemuma1's picture
5

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

butterflyhippy's picture
4

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

vivienmary's picture

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!

bethocallaghan's picture
3

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

libby0's picture
4

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!

tracyann's picture
3

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

cssum40rc's picture
3

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

krissyb's picture
4

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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