Settle down with a comforting bowl of creamy pasta, safe in the knowledge that it's low-fat too
Ingredients
- 350g penne
- 140g broccoli, cut into small florets
- 100g sugar snap pea, 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
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Cook the penne according to pack instructions, adding the broccoli florets and sugar snap peas to the pan for the final 3 mins.
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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.
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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.