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PregnancyPreconception

Creamy Pasta Primavera

Serves4

Time preparation15mn

Time cooking20mn

Time Total35mn

Ingredients

350g dried pasta

spray oil for cooking

1 (150g) onion, sliced thinly

2 cloves garlic, crushed

1 (120g) zucchini, sliced thinly

1 bunch (175g) broccolini trimmed, chopped

1 bunch (180g) baby asparagus trimmed, sliced diagonally

1 cup (130g) sugar snaps, trimmed

1 cup (120g) frozen peas

375ml light evaporated milk

1 tbsp cornflour

1 tbsp wholegrain mustard

1 tsp finely grated lemon zest

⅓ cup (25g) shaved parmesan

Instructions

  1. Cook pasta according to directions on packet, drain and keep warm.
  2. Heat large deep frying pan, spray with oil. Add onion and garlic, cook for 3 minutes on low heat, or until softened. Over high heat, add zucchini, broccolini, asparagus, sugar snaps, and peas, cook a further 5 minutes, or until vegetables are just tender.
  3. Meanwhile in a medium jug, whisk light evaporated milk and cornflour until smooth, stir in mustard and zest. Add mixture to frying pan and simmer for 1 minute or until sauce has thickened slightly and vegetables are cooked.
  4. Stir through pasta, and serve topped with parmesan cheese.

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