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| 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
Directions:
- 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.
- 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.
- 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.
- Toss the sauce through the pasta mixture. Season with salt and pepper. Divide among serving bowls. Top with basil leaves.
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