Spaghetti with Spring Vegetables Recipe

Name: Spaghetti with Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 400g spaghetti, 2 teaspoons olive oil, 2 zucchini, cut into thin 10cm strips, 1 bunch asparagus, trimmed, cut into thin 10cm strips, and more.

Yes, Spaghetti with Spring Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti with Spring Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions