Spaghetti with Spring Vegetables

Spaghetti with Spring Vegetables
15 Mins
Prep time
30 Mins
Cooking time
Serves 4

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.