Ingredients

• 500 g spaghetti
• 1 tsp olive oil
• 1 onion, chopped
• 3 cloves garlic, finely chopped
• 3 zucchinis, grated
• 2 cups frozen corn and/or peas
• 345 g low-fat evaporated milk
• 3 tsp reduced-salt stock powder
• 1/2 cup Parmesan cheese, grated
• pepper, to serve
• 1 lemon, to serve

Method

1. Boil spaghetti according to packet instructions minus 2 minutes. It should still be firm in the middle. Before draining, scoop out a cupful of the starchy cooking water to use later.
2. Heat oil in a very large frypan or wok. Cook onions and garlic for 2 minutes until softened.
3. After grating, remove some of the moisture from the zucchini. Use a strainer, the side of the box grater, or squeeze with hands or by wrapping zucchini in a clean cloth. Add zucchini to pan and cook on a high heat, stirring occasionally, for 5 minutes.
4. Add corn or peas, evaporated milk and stock powder. Simmer for about 2 minutes.
5. Add the drained pasta and a splash (about ¼ cup) of the starchy water to the pan and use two wooden spoons to toss the pasta in the sauce for a couple of minutes. This will help the sauce cling to the pasta. Add a little more of the pasta water if it gets too dry.
6. Serve with parmesan, black pepper, lemon zest and juice.

Nutrition Information