Directions:
- Cook the penne according to package directions, adding the broccoli florets and sugar snap peas to the pan for the final 3 minutes.
- Meanwhile, gently fry the zucchini in oil for 7 to 8 minutes until soft and tinged pale gold.
- When the penne and other vegetables are almost ready, remove a ladle of cooking water from the pan.
- 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.
- Stir to make a smooth, creamy sauce.
- Drain the penne and vegetables, then mix with the creamy sauce, adding the basil, extra lemon juice, salt and pepper to taste.
- Serve in warmed bowls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 282.83 Kcal (1184 kJ) | ||
| Calories from fat | 172.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.13g | 29% | |
|---|---|---|---|
| Cholesterol | 38.5mg | 13% | |
| Sodium | 283.63mg | 12% | |
| Potassium | 226.73mg | 5% | |
| Total Carbs | 14.92g | 5% | |
| Sugars | 4.26g | 17% | |
| Dietary Fiber | 5.29g | 21% | |
| Protein | 11.36g | 23% | |
| Vitamin C | 47mg | 78% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 23.9mg | 133% | |
| Calcium | 188.8mg | 19% | |
| Amount Per 100 g | |||
| Calories | 135.65 Kcal (568 kJ) | ||
| Calories from fat | 82.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.17g | 29% | |
|---|---|---|---|
| Cholesterol | 18.47mg | 13% | |
| Sodium | 136.03mg | 12% | |
| Potassium | 108.74mg | 5% | |
| Total Carbs | 7.16g | 5% | |
| Sugars | 2.04g | 17% | |
| Dietary Fiber | 2.54g | 21% | |
| Protein | 5.45g | 23% | |
| Vitamin C | 22.5mg | 78% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 11.5mg | 133% | |
| Calcium | 90.5mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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