Best Garden Veg Pasta Recipes

GARDEN VEG PASTA

Garden veg pasta image

Settle down with a comforting bowl of creamy pasta, safe in the knowledge that it's low-fat too

Provided by Good Food team

Time 25m

Number Of Ingredients 9

Ingredients

350g penne
140g broccoli , cut into small florets
100g sugar snap pea , 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

Steps:

Cook the penne according to pack instructions, adding the broccoli florets and sugar snap peas to the pan for the final 3 mins.
Meanwhile, gently fry the courgettes in oil for 7-8 mins until soft and tinged pale gold. When the penne and vegetables are almost ready, remove a ladleful of cooking water from the pan. Add 6 tbsp of this 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. Serve in warmed bowls.

Nutrition Facts : Calories 456 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 0.53 milligram of sodium

CREAMY GARDEN VEG PASTA SALAD

Creamy Garden Veg Pasta Salad image

Such a easy refreshing pastas salad to bring to a potluck. I make the night before so all the flavors marry. And I use a creamy dressing which sticks to the pasta and veggies well.

Provided by Lisa G. Sweet Pantry Gal @2sweetinc

Categories Vegetables

Number Of Ingredients 10

Ingredients

8 ounce(s) cooked drained rinsed tri color pasta
2 cup(s) chopped fresh broccoli
2 - ears fresh corn cooked cut off cob
1 large tomato chopped
1 small chopped onion
10 small green olives sliced
2 tablespoon(s) fresh chopped herbs of choice (used lemon basil)
1 cup(s) of creamy italian dressing
- s&p
- juice from half lemon

Steps:

Boil pasta in heavy salted water, rinse in cold water and set aside. Chopp and dice all veggies.
Add all veggies to bowl season well with s&p, squeeze 1/2 fresh lemon juice over and mix. Next add pasta followed by dressing, toss well. Sprinkle with fresh herbs and refrigerate for 4hrs or overnight.