Creamy spaghetti primavera

Creamy spaghetti primavera


Creamy spaghetti primavera with bacon, zucchini and parmesan ready in just 30 minutes.

The ingredient of Creamy spaghetti primavera

  1. 400g dried spaghetti
  2. 4 rashers shortcut bacon, chopped
  3. 25g butter
  4. 4 garlic cloves, crushed
  5. 2 zucchini, chopped
  6. 4 yellow squash, sliced
  7. 300ml ctn thickened cream
  8. 1 tablespoon Dijon mustard
  9. 2 teaspoons finely grated lemon rind
  10. 1 bunch broccolini, trimmed, blanched
  11. 25g (1/3 cup) finely grated parmesan, plus shaved parmesan, extra, to serve

The instruction how to make Creamy spaghetti primavera

  1. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain the pasta, reserving 60ml (u00bc cup) of the cooking liquid.
  2. Heat a non-stick frying pan over medium heat. Add the bacon and cook, stirring, for 3-5 minutes or until crispy. Transfer to a plate lined with paper towel to drain.
  3. Melt the butter in the frying pan over medium heat. Add the garlic, zucchini and squash. Cook, stirring, for 3-4 minutes or until the vegetables are tender.
  4. Stir in the cream, mustard and lemon rind. Bring to the boil, then reduce the heat to low and simmer for 1-2 minutes. Cut the broccolini into 4cm lengths. Add to the sauce and simmer for a further 2 minutes or until the sauce thickens slightly. Add the parmesan, bacon and reserved cooking liquid. Season. Add the spaghetti to the pan and toss to combine.
  5. Divide among serving bowls and sprinkle with the extra shaved parmesan.

Nutritions of Creamy spaghetti primavera

calories: 787.505 calories
calories: 40 grams fat
calories: 24 grams saturated fat
calories: 74 grams carbohydrates
calories: 30 grams protein
calories: NutritionInformation

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