Name: Spring Vegetables with Curly Fettuccine
Prep time: 10 min
Cook time: 15 min
Yield: 4 servings
Ingredients: 250 g Curly fettuccine; 1 tbsp Olive oil; 2 clove Garlic, crushed; 1 Leek, white part only, sliced thinly; 1 bunch Asparagus, trimmed; 1 tsp Cornflour; 340 mL NESTLÉ CARNATION Light & Creamy Evaporated Milk 340ml; 120 g Frozen peas; 2 tsp Finely chopped tarragon; 100 g Reduced fat fetta, diced; 20 g Shaved parmesan

Prep time 10 min

Cook time 15 min

Serves 4

Nutritional information per serving

Weight 316.5 g

Energy 2119 cal

Protein 27.9 g

Total Fat 13.1 g

Saturated Fat 6 g

Carbs 66 g

Sugars 17.6 g

Sodium 3.9 mg

Fibre 473 g

Calcium 364.7 mg

Nutritional information per 100g

Weight 100 g

Energy 489 cal

Protein 6 g

Total Fat 2 g

Carbs 18 g

Sugars 3 g

Sodium 25 mg

Fibre 2 g

Calcium 67 mg

INGREDIENTS
METHOD

INGREDIENTS

INGREDIENTS FOR

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In this recipe

NESTLÉ CARNATION Light & Creamy Evaporated Milk 340ml

METHOD

Cook pasta according to directions on packet; drain; keep warm.
Heat oil in large frying pan, add garlic and leek, cook 2 minutes. Add asparagus cook a further 2 minutes.
In a large jug, blend cornflour with 1 tablespoon of NESTLÉ CARNATION Light & Creamy Evaporated Milk add remaining NESTLÉ CARNATION Light & Creamy Evaporated Milk and add to pan with peas and tarragon; bring to boil, simmer 3 minutes. Add pasta, fetta, and parmesan. Serve immediately.

Spring Vegetables with Curly Fettuccine

INGREDIENTS

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In this recipe

NESTLÉ CARNATION Light & Creamy Evaporated Milk 340ml

METHOD

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PREFERENCES

Spring Vegetables with Curly Fettuccine

INGREDIENTS

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In this recipe

NESTLÉ CARNATION Light & Creamy Evaporated Milk 340ml

METHOD

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