Garden Veg Pasta
This pasta dish is a harmony of vibrant colors and flavors. Tender penne mingled with crisp broccoli, snap peas, and diced courgettes, all coated in a luscious lemon-infused cream sauce. A sprinkle of Parmesan adds a delightful finishing touch to this lively and satisfying meal. Your taste buds will surely thank you for this delightful culinary experience!
— Constant Cookbook
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
Instructions
- Cook the penne according to pack instructions, adding the broccoli florets and sugar snap peas to the pan for the final 3 mins.
- 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.
- 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.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 456 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 71 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 21 grams protein
- Sodium Content: 0.53 milligram of sodium
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