Garden Veg Pasta

Directions

1. 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. 2
   Meanwhile, gently fry the zucchini in oil for 7 to 8 minutes until soft and tinged pale gold.
3. 3
   When the penne and other vegetables are almost ready, remove a ladle of cooking water from the pan.
4. 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. 5
   Stir to make a smooth, creamy sauce.
6. 6
   Drain the penne and vegetables, then mix with the creamy sauce, adding the basil, extra lemon juice, salt and pepper to taste.
7. 7
   Serve in warmed bowls.