Creamy Vegetable Pasta
White pasta, dry
250 g, penne, or other pasta shapes
Calorie controlled cooking spray
1 medium, trimmed and chopped
100 g, or fine green beans, sliced
1 medium, chopped
1 medium, deseeded and sliced
Petits Pois, boiled
75 g, or garden peas, (thawed if frozen)
Medium fat soft cheese
200 g, with garlic and herbs
1 teaspoons, zest, finely grated
- Cook the pasta in lightly salted boiling water for 10-12 minutes, or according to pack instructions, until just tender.
- Meanwhile, spray a large frying pan or wok with low fat cooking spray. Add the spring onions, mange tout or green beans, courgette and red pepper and stir-fry for 3-4 minutes, or until softened. Stir in the peas, then turn off the heat.
- Drain the cooked pasta, reserving 2 tbsp of the cooking water. Return this cooking liquid to the saucepan and add the low fat soft cheese, milk and lemon zest. Heat, stirring with a whisk, until hot and smooth.
- Tip the pasta and cooked vegetables into the sauce and stir gently for 1-2 minutes to heat through. Serve garnished with basil leaves.