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Garden veg pasta

Garden veg pasta

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal456
fat12g
saturates5g
carbs71g
sugars6g
fibre5g
protein21g
low insalt0.53g
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Ingredients

  • 350g penne
  • 140g broccoli , cut into small florets
  • 100g sugar snap pea , 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

Method

  • STEP 1

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

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, June 2010

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A star rating of 4.1 out of 5.26 ratings
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