Ingredients
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375g spaghetti
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1 tablespoon olive oil
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1 leek, pale section only, thinly sliced
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2 zucchini, halved, thinly sliced
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2 fresh corncobs, kernels removed
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3 teaspoons chopped fresh marjoram
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1 garlic clove, crushed
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125ml (1/2 cup) boiling water
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1/2 Massel vegetable stock cube, crumbled
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250ml ctn Philadelphia Light Cream for Cooking
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Chopped fresh chives, to serve
Method
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1Cook the pasta in a saucepan of salted boiling water following packet directions or until al dente. Drain and return to pan.
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2Meanwhile, heat the oil in a large, deep frying pan over medium heat. Stir in the leek for 5 minutes or until soft. Stir in the zucchini, corn kernels, marjoram and garlic for 3 minutes or until vegetables are just tender.
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3Combine the water and stock cube in a large heatproof jug. Stir in the cream. Pour into the corn mixture. Bring to the boil. Stir for 1-2 minutes or until sauce thickens slightly. Pour over spaghetti. Toss to combine. Divide among bowls. Top with the chives.
Source: taste.com.au
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