Spring Vegetable Spaghetti

  • cooking time
    25 m
  • calories per serve
    561 cal
  • serves
    4
375 g
Spaghetti
1 tbsp
Oil
4
Green onions (shallots) chopped
1
Clove garlic crushed
1 medium (200g)
Red capsicum thinly sliced
8
Baby squash thinly sliced
1 bunch (180g)
Asparagus cut into 3cm lengths
1 tbsp
Flour
1 375ml can
NESTLÉ CARNATION Light & Creamy Evaporated Milk
1/2 cup (125ml)
Water
2 tsp
Grated lemon zest
2 cups (240g)
Frozen peas
2 cups (40g)
Sliced baby spinach leaves
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
479 g
2343
28.2
7.9
1.8
87.9
16.3
118
10.2
323
Average Quantity
per:
100 g
489
6
2
0
18
3
25
2
67

Method

  1. Cook spaghetti according to directions on packet; drain and keep warm.

  2. Heat oil in a medium frying pan over medium heat; add green onions, garlic, capsicum and squash; cook 3 minutes, add asparagus, cook 1 minute; stir in flour, cook 1 minute.

  3. Gradually add NESTLÉ CARNATION light and creamy evaporated milk and water, bring to boil, stirring constantly, until mixture thickens; add lemon zest and peas, simmer 3 minutes; stir in spinach and cook just until it wilts. Pour over spaghetti, toss to combine.

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