Broccoli and Courgette Penne

A medley of lightly cooked green vegetables goes perfectly with tender pasta and a creamy, indulgent-tasting sauce flavoured with herbs.

Serves 4

Prep time 15 mins

Cooking time 12 mins

Syn free

Ingredients:-

350g/12oz Dried Penne (or any other short shaped pasta)

Fry Light for spraying

2 Garlic Cloves, Peeled and thinly sliced

6 Baby leeks, trimmed and thinly sliced

250g/9oz Broccoli, separated into small florets

Salt and freshly ground black pepper

300g/11oz Very low-fat fromage frais

200g/7oz Quark Soft cheese

4 tbsp Very finely chopped Basil

2 tbsp Very finely chopped Chives

Method:-

Cook the penne according to the packet instructions, drain and keep warm.

Spray a large non-stick wok or frying pan with Fry Light and place over a high heat. Add the garlic and prepared vegetables and stir-fry for 4-5 minutes. Add 6 tbsp water, season well, turn the heat to low, cover and allow to cook gently for 2-3 minutes.

Meanwhile, beat the yoghurt with the Quark until smooth and stir in the chopped herbs. Add the drained pasta to the vegetables in the wok or frying pan and pour in the quark mixture. Stir to mix well and cook for 2-3 minutes until heated through. Check seasoning before serving.