Photo: Eaters Collective
Garden veg pasta
9 ingredients
10 min + 15 min
Serves 4
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Settle down with a comforting bowl of creamy pasta, safe in the knowledge that it's low-fat too
Estimated Nutrition (whole recipe, rough)
476
Calories
17g
Protein
32g
Fat
36g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cream Cheese | 1 oz (28g) | 99 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 350g penne
- 140g broccoli , cut into small florets
- 100g sugar snap peas , halved
- 2 courgettes , diced
- 1 tbsp olive oil
- 100g light cream cheese
- 50g grated Parmesan (or vegetarian alternative), plus extra to serve
- zest and juice 1 lemon
- large handful basil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes