Ingredients

The following ingredients have 4 Servings
  • 240g/8½oz whole wheat penne pasta
  • 200g/7oz long-stemmed broccoli, trimmed and each stalk cut into three pieces
  • 100g/3½oz frozen peas
  • 175g/7oz reduced-fat crème fraîche
  • 1 small lemon, finely grated zest only
  • 25g/1oz Parmesan cheese, finely grated, plus extra for serving
  • salt and freshly ground black pepper

Instruction

  • Half fill a large saucepan with water, add a large pinch of salt and bring to the boil. Add the pasta and cook for 10 minutes, stirring occasionally.
  • Stir in the broccoli and peas and boil for a further 2 minutes, then drain in a colander and return to the pan.
  • Add the crème fraîche, lemon zest and Parmesan and season generously with plenty of freshly ground black pepper and a little more salt. Toss together over a low heat for 20–30 seconds, or until the crème fraîche is hot, then serve sprinkled with a little extra cheese, if you like.