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Pasta Primavera

Ingredients

  • 350g Pasta Bows/ Penne Pasta
  • 1 Tin of Chopped Tomatoes
  • 4 Tablespoons of Cream Cheese
  • 60g Grated Cheddar Cheese
  • 85g Frozen Peas
  • 2 Courgettes
  • 1 Carrot
  • 1 Head of Broccoli

Method

Pour 350g of pasta bows into a large saucepan full of fresh water and place over a medium/high heat.
Chop 2 courgettes up into small pieces and add to the pasta.
Break up 1 head of broccoli up into small florets and place in the saucepan.
Peel and chop 1 carrot up into small thin pieces and add to the pasta.
Cook for approximately 12-15 minutes or according to the instructions on the packet.
Add 85g of frozen peas to the ingredients 3-4 minutes before you remove the saucepan from the heat.
Drain the pasta and the vegetables in a colander.
Pour 1 tin of chopped tomatoes into a large saucepan and place over a medium heat.
Add 4 tablespoons of cream cheese to the tomatoes and stir until all of the cream cheese has melted.
Pour in the pasta and vegetables and stir well.
Remove the saucepan from the heat.
Divide the ingredients up and serve in a bowl or on a plate.
Sprinkle the grated cheese on top of each of the pasta dishes and serve.

Recipe by Hannah Crawford

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