Zucchini and cream pasta
SmartPoints® value per serving
This is a light, creamy pasta dish that only has five-ingredients so is quick to whip together yet delicious to share with the family.
260 g, penne variety
600 g, Sliced thinly
3 clove(s), Crushed
Light cooking cream
¾ cup(s), (185ml)
¼ cup(s), Plus extra to serve
- Cook penne in a saucepan of boiling salted water following packet instructions or until just tender. Reserve 1 cup (250ml) cooking liquid. Drain. Return to pan. Cover to keep warm.
- Meanwhile, lightly spray a large non-stick frying pan with oil. Cook the zucchini, in 2 batches, stirring occasionally, for 5-6 minutes or until lightly browned and just tender.
- Return zucchini to the pan. Add garlic and cook, stirring, for 1 minute or until fragrant. Add cream and ½ cup (125ml) of reserved cooking liquid. Bring to the boil then simmer for 2 minutes. Season with salt and pepper.
- Stir the zucchini mixture and basil into the penne. Add a little more cooking liquid, if necessary, to thin the sauce.
SERVING SUGGESTION: Garden salad with fat-free dressing and grated parmesan