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https://www.philly.com.au/recipe/spaghetti-with-spring-vegetables/
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Spaghetti with Spring Vegetables
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Spaghetti with Spring Vegetables
15 Mins
Prep time
30 Mins
Cooking time
Serves
4
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What you need
400g spaghetti
2 teaspoons olive oil
2 zucchini, cut into thin 10cm strips
1 bunch asparagus, trimmed, cut into thin 10cm strips
2 cloves garlic, finely sliced
1 cup chicken stock
1/2 cup cream
125g PHILADELPHIA Block Cream Cheese, softened
Finely grated zest of 1/2 lemon
Chopped parsley and shaved Parmesan, to serve
How to make it
COOK spaghetti according to pack instructions until tender. Drain.
HEAT oil in a large pan over medium heat. Cook vegetables and garlic for 3-4 minutes until tender. Remove from pan. Reduce heat to low and add stock, cream and PHILADELPHIA to the pan. Simmer, stirring, for 4-5 minutes until smooth.
ADD the vegetables, lemon rind and seasonings to the PHILADELPHIA mixture until well combined. Stir through the spaghetti and serve immediately garnished with fresh parsley and shaved Parmesan.
Recipe or Meal Type
Dinner |
Dinner
Cuisines
Italian |
Vegetarian
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