Garden veg pasta

• penne↗350g g
• broccoli↗140g g

  cut into small florets

• sugar snap pea↗100g g

  halved

• courgettes↗2

  diced

• olive oil↗1 tbsp tbsp
• light cream cheese↗100g g
• grated parmesan50g g

  (or vegetarian alternative), plus extra to serve

• lemon zest and juice

  zest and juice of 1 lemon

• basil↗

  large handful

Step-by-step instructions

1. 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. 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. 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.