Creamy Squash and Asparagus Penne
with Chilli & Basil
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Cooking Cream
2
Garlic
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Penne
1 sachet
Chilli Flakes
1
Zucchini
Squash
1
Asparagus
Basil
1
Lemon
Cooking Steps
Bring a large saucepan of salted water to boil. Cut the squash into 2 cm chunks. Cut the zucchini into 1 cm half-moons. Peel and crush the garlic. Trim the ends of the asparagus and cut into 3 cm pieces. Slice the lemon into wedges. Pick the basil leaves and finely slice.
Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the squash and zucchini and season with salt and pepper. Cook, tossing occasionally, for 6-8 minutes, or until tender.
While the squash and zucchini are cooking, add the penne to the boiling water and cook for 9 minutes, or until ‘al dente’. Reserve 1/4 cup (for 2 people)/ 1/2 cup (for 4 people) of the pasta water, drain and return the pasta to the saucepan.
Once the squash is tender, add the garlic, asparagus and a pinch of chilli flakes (if using) and cook, tossing, for 4-5 minutes or until the asparagus is nearly tender.
Add the penne to the frying pan with the cooking cream (see ingredients list), the flaked Parmesan cheese (save some for garnish!) and a squeeze of lemon juice. Toss to coat and cook, stirring, for 1-2 minutes or until well combined. Season generously with salt and pepper. TIP: add a splash of the reserved pasta water to loosen if needed. Stir through 1/2 the basil leaves.
Divide the squash and zucchini pasta between bowls. Sprinkle over the remaining Parmesan cheese. Garnish with the remaining basil and serve with remaining lemon wedges.
