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Zucchini & two pea spaghetti

by wiki
10 April, 2019
in Dinner
0
Zucchini & two pea spaghetti
Zucchini & two pea spaghetti
  • 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 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.
  • Step 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.
  • Step 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.
  • Step 4
    Toss 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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