Creamy Pasta Primavera

350 g

dried pasta

spray oil for cooking

onion, sliced thinly (150g)

2 cloves

garlic, crushed

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)

cook pasta according to directions on packet, drain and keep warm.
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.
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.
stir through pasta, and serve topped with parmesan cheese.