Step 1 Preheat oven to 200°C.Cook pasta according to packet instructions. Drain and set aside.

Step 2 Spray a large frying pan with oil and place over medium heat. Add onion and bacon. Cook for 5 minutes. Add garlic and zucchini and cook for 2–3 minutes.

Step 3 Combine 1/4 cup evaporated milk with cornflour in a small bowl. Add to frying pan, with remaining evaporated milk, and skim milk. Stir until mixture thickens. Add corn and peas.

Step 4 Add mixture to pasta and toss to combine. Transfer to an 8-cup capacity ovenproof dish.

Step 5 Combine breadcrumbs with parmesan and chives and scatter over pasta. Bake for 15–20 minutes or until golden.