British broccoli is just in at the Becketts Farm Shop, why not try it in our recipe of the week? This creamy pasta dish is a delicious summer lunch. Healthy British broccoli with a light low-fat cream cheese sauce.

Ingredients

350g Penne Pasta

140g Becketts Farm Shop Broccoli

100g Sugar Snap Peas, halved

2 x Courgettes, diced

1tbsp Olive oil

100g Light cream cheese

50g grated parmesan

Zest and juice of 1 Lemon

Large handful of Basil

Method

1. Cook the penne according to pack instructions, in the final 3 minutes add the broccoli florets and sugar snap peas to the pan.
2. Meanwhile, gently fry the courgettes in oil for 7-8 mins until soft and have turned a pale gold. When the penne and vegetables are almost ready, remove 6 tbsp of the pasta, broccoli water and add 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.
3. Drain the penne and vegetables, then mix with the creamy sauce, adding the basil, extra lemon juice and seasoning to taste. Best served in warmed bowls with a glass of wine.