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