Garden Veg Pasta

From Anne's Food

Serves 2, generously

200 g pasta
1 broccoli stand, divided into small florets
1 small zucchini, diced
75 g sugar snap peas
1/2 tbsp olive oil
100 g cream cheese
2 tbsp parmesan, grated
1/2 lemon - zest and juice
basil, a good handful, shredded
salt, pepper

Boil the pasta in lighty salted water. When three minutes remain of the cooking time, add the broccoli and the sugar snap peas and let them cook along. 

Meanwhile, fry the zucchini in the oil. When the pasta is nearing completion, add a ladleful of the pastawater to the frying pan, along with the cream cheese, parmesan, lemon zest and lemon juice. Stir until you have a nice smooth sauce. Drain the pasta and vegetables, and add them to the sauce. Season with salt and pepper, and finally add the basil.