Creamy vegie penne

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

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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

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 402cal

Kilojoules 1680kJ

Protein 17g

Total fat 15g

–Saturated fat 6g

Carbohydrates 45g

–Sugars 8g

Dietary fibre 6g

Sodium 210mg

Calcium 220mg

Iron 2mg

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.

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