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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. 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.
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