“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.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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