• 4servings
  • 15minutes
  • 456calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B6, B9, B12, H, C
MineralsChromium, Calcium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 350g penne

  2. 140g broccoli , cut into small florets

  3. 100g sugar snap peas , halved

  4. 2 courgettes , diced

  5. 1 tbsp olive oil

  6. 100g light cream cheese

  7. 50g grated Parmesan (or vegetarian alternative), plus extra to serve

  8. zest and juice 1 lemon

  9. large handful basil

Instructions Jump to Ingredients ↑

  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. 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. 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.


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