Creamy Pasta Primavera
-
cooking time20 m
-
calories per serve533 cal
-
serves4
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)
Method
-
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.