Add the garlic, kale and courgettes for about 5 minutes.
Pour in 2 tablespoons of water and reduce the heat to medium. Dollop in the Phillidelphia and stir gently. When it has become a creamy sauce, bring it back up to the boil and stir in the grated Parmesan.
Turn the heat off and stir through the chopped herbs before serving with some lemon juice.