Spaghetti with Spring Vegetables

Name: Spaghetti with Spring Vegetables
Ingredients: 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 block PHILADELPHIA Cream Cheese, softened; Finely grated zest of 1/2 lemon Safeway 4 ct For $5.00 thru 02/09; Chopped parsley and shaved Parmesan, to serve

10 ingredients

9 steps

Ingredients

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 block PHILADELPHIA Cream Cheese, softened
Finely grated zest of 1/2 lemon Safeway 4 ct For $5.00 thru 02/09
Chopped parsley and shaved Parmesan, to serve

Directions

1

Cook spaghetti according to pack instructions until tender.
2

Drain.
3

Heat oil in a large pan over medium heat.
4

Cook vegetables and garlic for 3-4 minutes until tender.
5

Remove from pan.
6

Reduce heat to low and add stock, cream and Philly* to the pan.
7

Simmer, stirring, for 4-5 minutes until smooth.
8

Add the vegetables, lemon rind and seasonings to the Philly* mixture until well combined.
9

Stir through the spaghetti and serve immediately garnished with fresh parsley and shaved Parmesan.