Zucchini & two pea spaghetti

Healthy eating is easy with this clever recipe where herbs and in-season greens only need the lightest touch to bring out their best.

Recipe «Zucchini & two pea spaghetti» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 320g dried spaghetti pasta, 200g snow peas, trimmed, thinly sliced lengthways, 150g frozen peas, thawed, 1 bunch asparagus, woody ends trimmed, thinly sliced, 2 tsp olive oil , 1 small red onion, finely chopped, 2 medium zucchini, trimmed, peeled into ribbons, 185ml Carnation Light & Creamy Evaporated Milk , 25g finely grated parmesan, 1 tsp finely grated lemon rind, 1 tsp cornflour, 1 tbsp water, Fresh basil leaves, to serve.

Ingredients:

• 320g dried spaghetti pasta 
• 200g snow peas, trimmed, thinly sliced lengthways 
• 150g frozen peas, thawed 
• 1 bunch asparagus, woody ends trimmed, thinly sliced 
• 2 tsp olive oil 
• 1 small red onion, finely chopped 
• 2 medium zucchini, trimmed, peeled into ribbons 
• 185ml Carnation Light & Creamy Evaporated Milk 
• 25g finely grated parmesan 
• 1 tsp finely grated lemon rind 
• 1 tsp cornflour 
• 1 tbsp water 
• Fresh basil leaves, to serve 

Instructions

1. Cook the pasta in a large saucepan of salted boiling water until al dente. Add the snow peas, peas and asparagus in the last 2 minutes of cooking. Drain and return to the pan.
2. Meanwhile, heat the oil in a non-stick frying pan over medium heat. Cook the onion, stirring, for 5 minutes or until soft. Add the zucchini and cook, stirring, for 3 minutes or until tender.
3. Stir in the evaporated milk, parmesan and lemon rind. Combine the cornflour and water in a small bowl. Add to the frying pan. Cook, stirring, for 2-3 minutes or until the sauce thickens slightly.
4. Toss the sauce through the pasta mixture. Season with salt and pepper. Divide among serving bowls. Top with basil leaves.