Cook 400g of penne according to the instructions on the packet, then drain. Meanwhile, heat 1 tbsp of olive oil in a non-stick frying pan. Crush 2 garlic cloves and slice 2 shallots, 1 small leek, 2 carrots and 1 courgette. Fry the garlic and onion for 1-2 minutes until brown, then add the rest of the vegetables. Cover and cook for around 7 minutes, then add 1 small pack of mangetout. Replace the cover and cook for a further 3 minutes. Chop 4 tomatoes and add to the pan together with the pasta, 8 tbsp of reduced-fat crème fraiche and 2 tbsp of chopped fresh herbs. Heat through and divide between 4 plates. Top each plate with 1 tbsp of grated Parmesan and serve. Finish with 1 chopped apple topped with a 125g pot of Activia Fat Free Mandarin Yogurt each.