Garden Veg Pasta

1. 1

   Cook the penne according to package directions, adding the broccoli florets and sugar snap peas to the pan for the final 3 minutes.

2. 2

   Meanwhile, gently fry the zucchini in oil for 7 to 8 minutes until soft and tinged pale gold.

3. 3

   When the penne and other vegetables are almost ready, remove a ladle of cooking water from the pan.

4. 4

   Add 6 tablespoons of this to the pan of zucchini, along with the cream cheese, Parmesan, lemon zest, half of the lemon juice, salt and pepper to taste.

5. 5

   Stir to make a smooth, creamy sauce.

6. 6

   Drain the penne and vegetables, then mix with the creamy sauce, adding the basil, extra lemon juice, salt and pepper to taste.

7. 7

   Serve in warmed bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.