This beautiful pasta dish is brimming with a selection of healthy green veggies and topped with lots of parmesan. Serve it for a quick weeknight dish or, if you’re feeling decadent, as a side to a succulent cut of meat.
- 500g spaghetti
- 2 tablespoons cream
- 1 cup chicken stock
- a pinch of ground nutmeg
- freshly ground pepper
- 1 cup blanched or frozen peas
- 1 cup sugar snaps or snow peas
- 1 bunch asparagus
- 4 young zucchini, cut into thick sticks
- 1/2 cup chopped parsley or mint leaves, to garnish (optional)
Bring a large saucepan of salted water to the boil. Add the pasta and cook until tender to the bite or al dente. Drain and transfer to heated bowl; cover. Meanwhile, in another saucepan, place the cream, chicken stock, nutmeg and pepper, and warm over a low heat, stirring constantly. Stir in the blanched peas. Keep the sauce warm over a gentle heat.
Bring a saucepan of water to the boil. Drop in the sugar snaps and blanch until tender, for about one minute. Drain and refresh in iced water. Break the asparagus into short lengths and halve lengthwise, if liked. Drop in the pan and boil until tender, for about two minutes. Remove and drain well. Repeat with zucchini, cooking for two minutes, draining and refreshing.
Place the pasta, sugar snaps, halved lengthwise if large, and the asparagus and zucchini in a large saucepan. Toss well over a gentle heat. Add the sauce with the peas and toss again, until well heated. Garnish with parsley or mint leaves. Serve immediately.
Recipe taken from The Margaret Fulton Cookbook by Margaret Fulton
Margaret Fulton taught Australians how to cook. Hundreds of thousands of readers have discovered that it is not only Margaret Fulton's ability to cook, but her talent in imparting her technique and knowledge to others that makes this classic book the trusted and authoritative kitchen companion. First published in 1968, and with a beautiful contemporary design and all new food photographs taken by renowned photographer Geoff Lung, the book is set to reach a new generation of readers and cooks. The book contains chapters that deal with fish, poultry, meat, vegetables, soups, salads, pasta and rice, desserts and cakes. Both the beginner and the gourmet cook will find recipes especially marked for them: all recipes have been coded according to their degree of difficulty involved and the time it takes to cook the dishes. There are useful cookery hints on every page and line illustrations will lead readers step by step through techniques.
You can purchase The Margaret Fulton Cookbook at cooked.com.
Published by Hardie Grant Books.
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