Creamy zucchini pasta
Prep: 15 min
Cook: 15 min
Servings: 6
It's fast and fresh and a great way to use up zucchinis when they're in season!


  • 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


  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.

Healthy tip!

Use the left-over water from cooking vegetables to make stock or soup. It's full of vitamins!

Nutrition Information

per serving per 100g
Energy 1814 kJ 451 kJ
434 Cal 108 Cal
Protein 21 g 5.2 g
Fat, total 7 g 1.7 g
— saturated 3.2 g 0.8 g
Carbohydrate 67.2 g 16.7 g
— sugars 10.9 g 2.7 g
Sodium 576 mg 143 mg
Fibre 7.3 g 1.8 g

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