Creamy vegie penne

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

This low calorie, vegetarian penne is so creamy and comforting and quick to make, ready in 15 minutes!

Serves: 4

Time to make: 15 mins

Ingredients

More weights & measures

2 cups penne pasta
2 tablespoons garlic-infused olive oil
2 spring onions, green part only
3 courgettezucchiniXszucchini, summer squashX, sliced thinly
200g broccolini or 2 ½ cups broccoli, cut in florets
3 cups cherry tomatoes, halved
¾ cup ricotta cheese
¼ cup parmesan cheese
chilli flakes or fresh chilli; basil leaves; freshly ground black pepper, to garnish (optional)

Instructions

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1 Cook penne according to packet instructions. When cooked, save 1/2 cup pasta water and set aside before draining.

2 Heat half the garlic oil in a pan over a medium heat. Add spring onions, courgettes and broccolini and stir-fry for 5 minutes, until vegetables are tender. Add cherry tomatoes and cook for 2 minutes, until tomatoes are softened.

3 Add the cooked penne, ricotta and half the parmesan. Stir, using a little of the reserved pasta water to make a smooth texture.

4 Serve, garnishing with the remaining parmesan and garlic oil. Add basil and chilli flakes, if using.

Variations

Make it gluten free: Use gluten-free penne.

Nutrition Info (per serve)

Calories 402 cal

Kilojoules 1680 kJ

Protein 17 g

Total fat 15 g

Saturated fat 6 g

Carbohydrates 45 g

Sugar 8 g

Dietary fibre 6 g

Sodium 210 mg

Calcium 220 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.