Penne primavera
- Preparation time 15 minutes
- Cooking time 10 minutes
- Serves 4-6
- Freezableyes
Ingredients
- 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
Method
- 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.
HINT: This recipe is best served immediately. Increase protein by cutting 2 skinless chicken breast fillets into thin strips, then panfry for 5 minutes. Add the chicken to the pasta with the vegetables
Nutrition
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 |
![](https://www.ais.gov.au/__data/assets/image/0015/680100/Penne_primavera.jpg)