Creamy pasta with broccoli, peas and lemon

A quick and delicious creamy pasta with a few tweaks to keep it healthy. Whole wheat pasta adds fibre and using reduced-fat crème fraîche keeps the calories down.

You can add chopped cooked chicken or diced ham at the same time as the crème fraîche if you like. Add a splash of water and heat through until hot throughout.


  • 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


  1. 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.

  2. Stir in the broccoli and peas and boil for a further 2 minutes, then drain in a colander and return to the pan.

  3. 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.

Creamy pasta with broccoli, peas and lemon

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