Healthy Creamy Zucchini Pasta Recipe
Ingredients
- 500 g spaghetti
- 1 tsp olive oil
- 1 onion, chopped
- 3 cloves garlic, finely chopped
- 3 zucchinis, grated
- 2 cups frozen corn and/or peas
- 345 g low-fat evaporated milk
- 3 tsp reduced-salt stock powder
- 1/2 cup Parmesan cheese, grated
- pepper, to serve
- 1 lemon, to serve
Method
- Boil spaghetti according to packet instructions minus 2 minutes. It should still be firm in the middle. Before draining, scoop out a cupful of the starchy cooking water to use later.
- Heat oil in a very large frypan or wok. Cook onions and garlic for 2 minutes until softened.
- After grating, remove some of the moisture from the zucchini. Use a strainer, the side of the box grater, or squeeze with hands or by wrapping zucchini in a clean cloth. Add zucchini to pan and cook on a high heat, stirring occasionally, for 5 minutes.
- Add corn or peas, evaporated milk and stock powder. Simmer for about 2 minutes.
- Add the drained pasta and a splash (about ¼ cup) of the starchy water to the pan and use two wooden spoons to toss the pasta in the sauce for a couple of minutes. This will help the sauce cling to the pasta. Add a little more of the pasta water if it gets too dry.
- Serve with parmesan, black pepper, lemon zest and juice.
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Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 1814 kJ | 451 kJ |
| 434 Cal | 108 Cal | |
| Protein | 21 g | 5.2 g |
| Fat, total | 7 g | 1.7 g |
| — saturated | 3.2 g | 0.8 g |
| Carbohydrate | 67.2 g | 16.7 g |
| — sugars | 10.9 g | 2.7 g |
| Sodium | 576 mg | 143 mg |
| Fibre | 7.3 g | 1.8 g |
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