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)
ENERGY
(kl)
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
(g)
SUGARS
(g)
(g)
SODIUM
(mg)
(mg)
DIETARY FIBRE
(g)
(g)
CALCIUM
(mg)
(mg)
Average Quantity
per Serving:
per Serving:
422
g
2232
27.7
6.4
2.6
84.1
17.7
245.2
10.6
373.3
Average Quantity
per:
per:
100
g
529
7
2
1
20
4
58
3
88
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.