Creamy veggie pasta

INGREDIENTS

• 1 tsp black pepper
• 2 tbsp salt
• 12 oz penne pasta
• 5 oz broccoli
• 4 oz snow peas
• 2 zucchinis
• 1 tbsp olive oil
• 4 oz cream cheese
• 2 oz parmesan cheese
• 1 lemon
• 1 handful basil

TOOLS

• 1 knife
• 1 grater
• 1 colander
• 1 cup
• 1 zester
• 1 squeezer
• 1 saucepan
• 1 lid
• 1 non-stick frying pan
• 1 wooden spoon

Cut broccolis into florets, then dice zucchini.

Shred parmesan cheese with a grater.

Peel snow peas.

Zest a lemon.

Squeeze the zested lemon with a squeezer.

Heat 15 cups of water in a saucepan for 4 minutes.

Add salt and penne pasta to the boiling water.

Cover the saucepan with a lid and cook for 6 minutes, then remove the lid. Add broccoli florets and snow peas, then cover the saucepan again. Cook for 3 minutes, then turn off the heat and remove the lid.

Transfer 6 tbsp of cooking water to a cup.

Drain pasta, broccoli, and snow peas in a colander.

Heat olive oil in a non-stick frying pan. Add zucchini and cook for 8 minutes, then add a cup of cooking water. Stir in cream cheese, lemon zest, and half of the lemon juice with a wooden spoon for 2 minutes to get a creamy sauce.

Transfer the pasta, broccoli, and peas to the creamy sauce.

Stir the pasta with a wooden spoon for 2 minutes, then add lemon juice, basil, 0.7 oz of the grated parmesan cheese, 1 tsp of black pepper, and 1 tsp of salt to the frying pan to get a creamy veggie pasta.

It’s ready to be served !