Name: Spaghetti with Spring Vegetables
Prep time: 10 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 500 g spaghetti; 1 tbsp oil; 3 cup chopped vegetables such as red capsicum, zucchini, mushrooms etc; 4 slice lean ham, cut into strips; 1 can CARNATION Light & Creamy Cooking Cream 375mL; 1 tbsp cornflour

Prep time 10 min

Cook time 20 min

Serves 4

Nutritional information per serving

Weight 4 g

Calories 629 cal

Total Fat 8.9 g

Saturated Fat 2 g

Carbs 105 g

Sugars 12.6 g

Sodium 469 mg

Protein 27.4 g

INGREDIENTS
METHOD

INGREDIENTS

INGREDIENTS FOR

Metric

Cups

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500 g

spaghetti
1 tbsp

oil
3 cups

chopped vegetables such as red capsicum, zucchini, mushrooms etc
4 slices

lean ham, cut into strips
1 can

CARNATION Light & Creamy Cooking Cream 375mL
1 tbsp

cornflour

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METHOD

cook spaghetti according to packet directions, drain and keep warm.
heat oil in a frying pan over medium high heat; add vegetables and ham, cook 2 minutes. reduce heat to medium.
blend 1/4 cup (60ml) CARNATION light & creamy cooking milk and cornflour; add to the pan with remaining milk; bring to the boil, stirring until thick and creamy; simmer 1 minute.
toss through pasta and cook just until heated through.

Spaghetti with Spring Vegetables

INGREDIENTS

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METHOD

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PREFERENCES

PREFERENCES

Spaghetti with Spring Vegetables

INGREDIENTS

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METHOD

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