Garden veg pasta
Ingredients
- Step 1 350g penne
- Step 2 140g broccoli , cut into small florets
- Step 3 100g sugar snap pea , halved
- Step 4 2 courgettes , diced
- Step 5 1 tbsp olive oil
- Step 6 100g light cream cheese
- Step 7 50g grated parmesan (or vegetarian alternative), plus extra to serve
- Step 8 zest and juice 1 lemon
- Step 9 large handful basil
Calories: 456
Carbohydrate: 71 g
Protein: 21 g
Fat: 12 g
Cook time: 25 minutes
Prep time: 10 minutes
Total time: 35 minutes
Servings: 4
TAGS
Dinner
Main course
Pastum
Italian
Josh Eagleton
10-30 minute
4 serving
600 kcal or less
Broccoli
Comforting
Courgette
Courgette
cream cheese
Creamy pasta sauce
Creamy
Easy
Giardiniera pastum
Good Food
Low-fat
Main
Pastum
Penne
Quick
Sugar snap pea
Sugar snap pea
Summer pasta dish
Vegetable pastum
Vegetarian pastum
Vegetarian
Directions
- 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.