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.
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
- Cook the penne according to pack instructions, in the final 3 minutes add the broccoli florets and sugar snap peas to the pan.
- 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.
- 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.