Creamy Pasta Primavera

  • cooking time
    20 m
  • calories per serve
    533 cal
  • serves
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
1 tbsp
wholegrain mustard
1 tsp
finely grated lemon zest
1/3 cup
shaved parmesan (25g)


  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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