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Garden veg pasta

Settle down with a comforting bowl of creamy pasta, safe in the knowledge that it's low-fat too

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 456
  • Carbohydrates 71
  • Saturated Fat 5
  • Sugar 6
  • Protein 21
  • Fat 12
  • Fibre 5
  • Salt 0.53

Nutrition per serving

  • Calories 456
  • Carbohydrates 71
  • Saturated Fat 5
  • Sugar 6
  • Protein 21
  • Fat 12
  • Fibre 5
  • Salt 0.53

Ingredients

  • 350g penne
  • 140g broccoli, cut into small florets
  • 100g sugar snap peas, halved
  • 2 courgettes, diced
  • 1 tbsp olive oil
  • 100g light cream cheese
  • 50g grated parmesan (or vegetarian alternative), plus extra to serve
  • zest and juice 1 lemon
  • large handful basil

Method

  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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