Spring Vegetables with Curly Fettuccine
-
cooking time15 m
-
serves4
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)
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
(g)
SUGARS
(g)
(g)
SODIUM
(mg)
(mg)
DIETARY FIBRE
(g)
(g)
CALCIUM
(mg)
(mg)
Average Quantity
per Serving:
per Serving:
316.5
g
2119
27.9
13.1
6.0
66.0
17.6
3.9
473
364.7
Average Quantity
per:
per:
100
g
670
8.8
4.1
1.9
20.9
5.6
1.2
149
115.2
Method
-
Cook pasta according to directions on packet; drain; keep warm.
-
Heat oil in large frying pan, add garlic and leek, cook 2 minutes. Add asparagus cook a further 2 minutes.
-
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.