Pea and corn creamy pasta
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Time to make:
$3.45 per serve
(at time of publication)
Full ingredients list:
- 250g wholemeal spaghetti
- 2 cups frozen peas and corn mix, just thawed
- 300g cherry tomatoes, halved
- 3 spring onions, chopped
- 2 cups skim milk
- 1 1/2 tablespoons cornflour
- 1 tablespoon finely chopped flat-leaf parsley
- 150g low-fat ricotta, crumbled
- 1/2 cup grated fresh parmesan
Nutritional information (per serve)
Instructions and steps:
Step 1 Cook spaghetti in a large saucepan of boiling water according to packet instructions. Add pea and corn mixture in the last 2 minutes of cooking time. Drain pasta and vegies, return to pan and cover to keep warm.
Step 2 Meanwhile, preheat grill. Place cherry tomatoes into a heatproof, shallow dish and lightly spray with oil. Grill for 2-3 minutes, or until soft.
Step 3 Spray a medium saucepan with oil. Cook spring onions over medium heat for 2 minutes, or until softened. Whisk together milk and cornflour, and then pour into saucepan while stirring. Cook, stirring, for 3-4 minutes, or until thickened. Add pasta and vegie mixture, along with parsley. Gently warm through and toss to combine. Serve sprinkled with ricotta and parmesan and topped with grilled cherry tomatoes.
About this recipe
First published: July 2013