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Zucchini & two pea spaghetti
Zucchini & two pea spaghetti
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Effortlessly healthy recipe showcasing fresh herbs and seasonal greens for maximum flavor.
Ingredients:
  • 320g spaghetti
  • 200g snow peas, trimmed, thinly sliced lengthways
  • 150g (1 cup) frozen peas, thawed
  • 1 bunch asparagus, woody ends trimmed, thinly sliced
  • 1 small red onion, finely chopped
  • 2 medium zucchini, trimmed, peeled into ribbons
  • 185ml (3/4 cup) Light & Creamy Evaporated Milk
  • 25g (1/3 cup) finely grated parmesan
  • 1 tsp finely grated lemon rind
  • 2.50 gm cornflour
  • 20.00 gm water
  • Fresh basil leaves, to serve
Instructions:
  • In a large pot of salted boiling water, cook the pasta until al dente. Add snow peas, peas, and asparagus for the final 2 minutes of cooking. Drain the pasta and vegetables, then return them to the pot.
  • Heat oil in a non-stick pan over medium heat. Cook onion, stirring, until soft, about 5 minutes. Add zucchini and cook, stirring, until tender, about 3 minutes.
  • Add the evaporated milk, parmesan, and lemon zest to the pan. Mix the cornflour and water in a separate bowl, then pour it into the pan. Stir and cook for 2-3 minutes until the sauce thickens slightly.
  • Combine the sauce with the pasta, ensuring each strand is coated perfectly. Sprinkle with a touch of salt and pepper for enhanced flavor. Serve the delicious pasta in individual bowls and garnish with fresh basil leaves for an extra burst of aroma.

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