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

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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