Zucchini & Two Pea Spaghetti

Zucchini & Two Pea Spaghetti

Healthy eating is easy with this clever recipe where herbs and in-season greens only need the lightest touch to bring out their best.

Preparation Time: 15 minutes
Cooking Time: 15 minutes

Ingredients (serves 4):
  • 320g dried spaghetti pasta
  • 200g snow peas, trimmed, thinly sliced lengthways
  • 150g (1 cup) frozen peas, thawed
  • 1 bunch asparagus, woody ends trimmed, thinly sliced
  • 2 tsp olive oil
  • 1 small red onion, finely chopped
  • 2 medium zucchini, trimmed, peeled into ribbons
  • 185ml (3/4 cup) Carnation Light & Creamy Evaporated Milk
  • 25g (1/3 cup) finely grated parmesan
  • 1 tsp finely grated lemon rind
  • 1 tsp cornflour
  • 1 tbs water
  • Fresh basil leaves, to serve
  1. Cook the pasta in a large saucepan of salted boiling water until al dente. Add the snow peas, peas and asparagus in the last 2 minutes of cooking. Drain and return to the pan.
  2. Meanwhile, heat the oil in a non-stick frying pan over medium heat. Cook the onion, stirring, for 5 minutes or until soft. Add the zucchini and cook, stirring, for 3 minutes or until tender.
  3. Stir in the evaporated milk, parmesan and lemon rind. Combine the cornflour and water in a small bowl. Add to the frying pan. Cook, stirring, for 2-3 minutes or until the sauce thickens slightly.
  4. Toss the sauce through the pasta mixture. Season with salt and pepper. Divide among serving bowls. Top with basil leaves.

Artikel Food Recipes Lainnya :

0 komentar:

Post a Comment

Scroll to top