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Creamy Pesto Zucchini Pasta

Cooking
Time

15 m

Calories
per serve
Calories
/ serve

Serves

4

zucchini-pasta

Ingredients

tbsp corn flour
375 mL CARNATION Light & Creamy Cooking Milk
½ cup basil pesto (130g)
3 green onions (shallots), sliced finely
cups skinless shredded roast chicken (240g)
½ cup drained sun-dried tomatoes, sliced thinly (75g)
1/3 cup finely grated parmesan cheese (25g)
4 medium zucchinis (480g)

Method

  • 1

    In a small bowl blend cornflour with 2 tbsp of CARNATION Light and Creamy Cooking Milk add to a large saucepan with remaining milk; stir; bring to the boil; reduce heat; simmer until thick and creamy; add pesto, onion, chicken and tomato. Stir to combine. Cook, stirring, for 1 to 2 minutes or until heated through.

  • 2

    Meanwhile using a mandolin or vegetable spiral slicer, shred zucchinis; add to pan with cheese and cook for 2 minutes or until zucchini has softened.

  • 3

    Divide between bowls and serve immediately.

Nutrition

ENERGY (kJ) ENERGY (cal) PROTEIN TOTAL (g) FAT TOTAL (g) SATURATED FATS (g) CARBOHYDRATE (g) SUGARS (g) SODIUM (mg) DIETARY FIBRE (g) CALCIUM (mg)
Average Quantity per Serving: - g - - - - - - - - - -
Average Quantity per: - g - - - - - - - - - -

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