Creamy Squash and Asparagus Penne

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.