Penne Primavera
Ingredients
500g Penne Pasta
2 large carrots
1 large zucchini
200g broccoli
125g snow peas
1 tablespoon cornflour
375ml can light and creamy evaporated milk
2 teaspoons of chicken stock powder
1/2 cup cheese
parsley to serve
Method
Peel carrots.
Dice carrots and zucchini.
Cut broccoli into small florets.
Top and tail snow peas.
Cook pasta to packet instructions.
Steam or microwave the vegetables until just tender and brightly coloured, taking care not to overcook.
Put cornflour in a small bowl and gradually add 1/3 cup evaporated milk stirring until smooth.
Add remaining evaporated milk to a small saucepan and add the stock powder.
Add cornflour mixture to the saucepan and stir over medium heat until the mixture boils and thickens.
When the pasta is cooked drain and serve with sauce, topped with the vegetables and sprinkle of cheese.
Garnish with parsley if desired.
