Spring Vegetables with Curly Fettuccine

  • cooking time
    15 m
  • serves
    4
250 g
Curly fettuccine
1 tbsp
Olive oil
2 cloves
Garlic, crushed
1
Leek, white part only, sliced thinly
1 bunch
Asparagus, trimmed
1 tsp
Cornflour
375 ml
CARNATION Light & Creamy Evaporated Milk
1 cup (120g)
Frozen peas
2 tsp
Finely chopped tarragon
100 g
Reduced fat fetta, diced
1/4 cup (20g)
Shaved parmesan
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:
316.5 g
2119
27.9
66.0
3.9
364.7
Average Quantity
per:
100 g
670
8.8
20.9
1.2
115.2

Method

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

  2. Heat oil in large frying pan, add garlic and leek, cook 2 minutes. Add asparagus cook a further 2 minutes.

  3. In a large jug, blend cornflour with 1 tablespoon of CARNATION Light & Creamy Evaporated Milk add remaining CARNATION Light & Creamy Evaporated Milk and add to pan with peas and tarragon; bring to boil, simmer 3 minutes. Add pasta, fetta, and parmesan. Serve immediately.