Strawberry cheesecakes
Spend more time entertaining and less time in the kitchen with this speedy, low-fat recipe – ideal if you want a lighter option at the end of your dinner party
Garden veg pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 350g penne
- 140g broccolicut into small florets
- 100g sugar snap peahalved
- 2 courgettesdiced
- 1 tbsp olive oil
- 100g light cream cheese
- 50g grated parmesan(or vegetarian alternative), plus extra to serve
- zest and juice 1 lemon
- large handful basil
Nutrition: per serving
- kcal456
- fat12g
- saturates5g
- carbs71g
- sugars6g
- fibre5g
- protein21g
- salt0.53glow
Method
step 1
Cook the penne according to pack instructions, adding the broccoli florets and sugar snap peas to the pan for the final 3 mins.
step 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.
step 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.
