Creamy Pasta Primavera

  • cooking time
    20 m
  • calories per serve
    533 cal
  • serves
    4
350 g
dried pasta
spray oil for cooking
1
onion, sliced thinly (150g)
2 cloves
garlic, crushed
1
zucchini, sliced thinly (120g)
1 bunch
broccolini, trimmed, chopped (175g)
1 bunch
baby asparagus, trimmed, sliced diagonally (180g)
1 cup
sugar snaps, trimmed (130g)
1 cup
frozen peas (120g)
375 ml
NESTLÉ CARNATION Light & Creamy Evaporated Milk
1 tbsp
cornflour
1 tbsp
wholegrain mustard
1 tsp
finely grated lemon zest
1/3 cup
shaved parmesan (25g)
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
422 g
2232
27.7
6.4
2.6
84.1
17.7
245.2
10.6
373.3
Average Quantity
per:
100 g
529
7
2
1
20
4
58
3
88

Method

  1. cook pasta according to directions on packet, drain and keep warm.

  2. heat large deep frying pan, spray with oil. add onion and garlic, cook for 3 minutes on low heat, or until softened. over high heat, add zucchini, broccolini, asparagus, sugar snaps, and peas, cook a further 5 minutes, or until vegetables are just tender.

  3. meanwhile in a medium jug, whisk NESTLÉ CARNATION light & creamy evaporated milk and cornflour until smooth, stir in mustard and zest. add mixture to frying pan and simmer for 1 minute or until sauce has thickened slightly and vegetables are cooked.

  4. stir through pasta, and serve topped with parmesan cheese.

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