Garden veg pasta


  1. Step 1 350g penne
  2. Step 2 140g broccoli , cut into small florets
  3. Step 3 100g sugar snap pea , halved
  4. Step 4 2 courgettes , diced
  5. Step 5 1 tbsp olive oil
  6. Step 6 100g light cream cheese
  7. Step 7 50g grated parmesan (or vegetarian alternative), plus extra to serve
  8. Step 8 zest and juice 1 lemon
  9. Step 9 large handful basil
Garden veg pasta
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


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


  1. 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.
  2. 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.
  3. 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.