Name: Garden veg pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Italian
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

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Garden veg pasta

Garden veg pasta

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4 out of 5.28 ratingsRate

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

Vegetarian

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Strawberry cheesecakes

A star rating of 4.8 out of 5.148 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal456
fat12g
saturates5g
carbs71g
sugars6g
fibre5g
protein21g
salt0.53g

low

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.

Recipe from Good Food magazine, June 2010

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A star rating of 4 out of 5.28 ratings

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