Garden Veg Pasta
- 350 g penne
- 140 g broccoli, cut into small florets
- 100 g sugar snap peas, halved
- 2 zucchini, diced
- 1 tablespoon olive oil
- 100 g light cream cheese
- 50 g parmesan cheese, grated
- 1 lemon
- fresh basil
- Cook the penne according to package directions, adding the broccoli florets and sugar snap peas to the pan for the final 3 minutes.
- Meanwhile, gently fry the zucchini in oil for 7 to 8 minutes until soft and tinged pale gold.
- When the penne and other vegetables are almost ready, remove a ladle of cooking water from the pan.
- Add 6 tablespoons of this to the pan of zucchini, along with the cream cheese, Parmesan, lemon zest, half of the lemon juice, salt and pepper to taste.
- Stir to make a smooth, creamy sauce.
- Drain the penne and vegetables, then mix with the creamy sauce, adding the basil, extra lemon juice, salt and pepper to taste.
- Serve in warmed bowls.
penne, broccoli, sugar snap peas, zucchini, olive oil, light cream cheese, parmesan cheese, lemon, fresh basil
Taken from www.food.com/recipe/garden-veg-pasta-426727 (may not work)