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

1. Cook the penne according to package directions, adding the broccoli florets and sugar snap peas to the pan for the final 3 minutes.
2. Meanwhile, gently fry the zucchini in oil for 7 to 8 minutes until soft and tinged pale gold.
3. When the penne and other vegetables are almost ready, remove a ladle of cooking water from the pan.
4. 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.
5. Stir to make a smooth, creamy sauce.
6. Drain the penne and vegetables, then mix with the creamy sauce, adding the basil, extra lemon juice, salt and pepper to taste.
7. 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)