- 0:15 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Healthy eating is easy with this clever recipe where herbs and in-season greens only need the lightest touch to bring out their best.
Ingredients
- 320g spaghetti
- 200g snow peas, trimmed, thinly sliced lengthways
- 150g (1 cup) frozen peas, thawed
- 1 bunch asparagus, woody ends trimmed, thinly sliced
- 2 teaspoons 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 teaspoon finely grated lemon rind
- 1 teaspoon cornflour
- 1 tablespoon water
- Fresh basil leaves, to serve
Method
- Step 1Cook 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.
- Step 2Meanwhile, 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.
- Step 3Stir 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.
- Step 4Toss the sauce through the pasta mixture. Season with salt and pepper. Divide among serving bowls. Top with basil leaves.
- Heart friendly
- High carb
- Low fat
- Low kilojoule
- Low sodium
- Vegetarian
Nutrition
1827 kj
Energy
7g
Fat Total
2g
Saturated Fat
8g
Fibre
20g
Protein
17mg
Cholesterol
141.03mg
Sodium
10g
Carbs (sugar)
69g
Carbs (total)
All nutrition values are per serve
- Author: Chrissy Freer
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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