Pea and corn creamy pastaReviewed by our expert panel
(at time of publication)
- 250g wholemeal spaghetti
- 2 cups frozen pea and corn sweetcornXmix, just thawed
- 250g cherry tomatoes, halved
- 3 spring onions, chopped
- 2 cups skim milk
- 1 ½ tablespoons cornflourcornstarchX
- 1 tablespoon finely-chopped fresh flat-leaf parsley
- 150g reduced-fat ricotta cheese, crumbled
- ½ cup grated fresh parmesan cheese
1 Cook spaghetti in a large saucepan of boiling water following packet directions. Add pea and corn mixture in the last 2 minutes of cooking time. Drain pasta and vegetables, return to saucepan and cover to keep warm.
2 Meanwhile, preheat grill. Place cherry tomatoes in a heatproof, shallow dish and lightly spray with oil. Grill for 2-3 minutes or until soft.
3 Spray a medium-sized saucepan with oil. Cook spring onions over a medium heat for 2 minutes or until softened. Whisk together milk and cornflour. Pour into saucepan while stirring. Cook, stirring, for 3-4 minutes or until thickened. Add pasta, vege mixture and parsley. Gently warm through and toss to combine. Serve sprinkled with ricotta and parmesan and top with tomatoes.
Make it gluten free: Use gluten-free pasta and check cornflour is gluten free.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 5g
Dietary fibre 12g
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