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.