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
35 minsTime total
- Cook pasta according to directions on packet, drain and keep warm.
- 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.
- 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.
- Stir through pasta, and serve topped with parmesan cheese.