Penne primavera
500 g penne
2 large carrots, halved lengthways and thinly sliced
2 large zucchini, halved lengthways and thinly sliced
200 g broccoli, cut into small florets
125 g snow peas, halved diagonally
1 tablespoon cornflour
375 ml can CARNATION Light and Creamy Evaporated Milk
2 MAGGI Vegetable or Chicken Stock Cubes
1½ tablespoons finely grated Parmesan cheese, optional
Cook the pasta according to packet instruction. Steam or microwave the vegetables until just tender and brightly coloured, taking care not to overcook. Put cornflour in a small bowl and gradually add 1/3 cup evaporated milk, stirring until smooth. Add remaining evaporated milk to a small saucepan, and crumble in the stock cubes. Add cornflour mixture to the saucepan, and stir over medium heat until the mixture boils and thickens. When the pasta is cooked, drain and serve with sauce, topped with the vegetables and a sprinkle of Parmesan cheese. Garnish with chopped flat-leaf parsley, if desired.
| ANALYSIS per serve |
4
|
6
|
|---|---|---|
| Energy kJ (Cal) |
2413 (576)
|
1608 (384)
|
| Carbohydrate (g) |
104
|
69
|
| Protein (g) |
28
|
18
|
| Fat (g) |
5
|
3
|
| Calcium, Vitamin C, Zinc |
Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 4-6
