Garden Vegetable Pasta

350g Penne
140g Broccoli (cut into small florets)
100g sugar snap peas (halved)
2 courgettes (diced)
 1 tbsp olive oil
100g light cream cheese
50g veg parmessan (grated plus a few shavings to serve)
zest and juice of one lemon (optional)
large handful of basil

Method

Cook the penne according to instructions.
Add 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 is nearly ready remove a ladleful of the cooking water from the pan and set aside.
Add 6tbsp of this water to the courgettes, along with the cream cheese, grated cheese, lemon zest and lemon juice if using.
Season.
Drain the penne and veg and mix with the sauce, adding the basil.
Garnish with parmesan shavings.