Garden Veg Pasta

Submitted by Irmgard

"I made this recipe from BBC Good Food in order to use up a small quantity of cream cheese that I had left over from making a carrot cake. It turned out to be a very delicious dish. I would suggest when adding the lemon juice to start with a small amount and then increase to taste. I like lemon but not everyone does."

 

• Ready In: 25mins
• Ingredients: 9
• Serves: 4

ingredients

• 350 g penne
• 140 g broccoli, cut into small florets
• 100 g sugar snap peas, halved
• 2 zucchini, diced
• 1 tablespoon olive oil
• 100 g light cream cheese
• 50 g parmesan cheese, grated
• 1 lemon
• fresh basil

directions

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. Meanwhile, gently fry the zucchini in oil for 7 to 8 minutes until soft and tinged pale gold.
3. When the penne and other vegetables are almost ready, remove a ladle of cooking water from the pan.
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. Stir to make a smooth, creamy sauce.
6. Drain the penne and vegetables, then mix with the creamy sauce, adding the basil, extra lemon juice, salt and pepper to taste.
7. Serve in warmed bowls.

Reviews

[Chef Lumiere]

This is a fresh, delicious, and fast recipe! I made 1 portion just for myself, so I did not follow the proportions but the idea, and was also careful not to overcook the zucchini. Frozen peas worked well in place of the broccoli and snap peas. I grated some Manchego cheese on top instead of parmesan. Next time I might try it with soft goat cheese in place of the cream cheese. Overall, great recipe.