Creamy Pesto Zucchini Pasta

  • cooking time
    15 m
  • calories per serve
    415 cal
  • serves
corn flour
375 mL
CARNATION Light & Creamy Cooking Milk
½ cup
basil pesto (130g)
green onions (shallots), sliced finely
skinless shredded roast chicken (240g)
½ cup
drained sun-dried tomatoes, sliced thinly (75g)
1/3 cup
finely grated parmesan cheese (25g)
4 medium
zucchinis (480g)


  1. In a small bowl blend cornflour with 2 tbsp of CARNATION Light and Creamy Cooking Milk add to a large saucepan with remaining milk; stir; bring to the boil; reduce heat; simmer until thick and creamy; add pesto, onion, chicken and tomato. Stir to combine. Cook, stirring, for 1 to 2 minutes or until heated through.

  2. Meanwhile using a mandolin or vegetable spiral slicer, shred zucchinis; add to pan with cheese and cook for 2 minutes or until zucchini has softened.

  3. Divide between bowls and serve immediately.

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