Creamy Spiral Pasta with Greens

PREP TIME: 10min



  • 500g spiral pasta

  • 600ml thickened cream

  • 1 cup baby leaf rocket

  • 250g broccoli florets, frozen

  • 250g peas, frozen

  • 1 large zucchini, sliced

  • ½ cup Parmesan, grated

  • 2 tbsp olive oil

  • 1 onion, diced

  • 1 clove garlic, minced

  • ¼ cup water

  • 1 tsp lemon zest

  • 1 tsp salt

  • ¼ tsp pepper


  • Step 1: Cook spiral pasta until Al dente (see packet instructions). Boil broccoli, peas and zucchini with pasta in the same saucepan. Drain pasta a vegetables together and set aside once cooked.

  • Step 2: Meanwhile, add 2 tbsp of olive oil to a large nonstick fry pan. Place pan over medium heat.

  • Step 3: Add the garlic and onion to the pan and fry for 1 minute.

  • Step 4: Pour in the cream and water and add the parmesan, along with the, lemon zest, basil and salt and pepper. Stir all ingredients together to combine.

  • Step 5: Bring pan to boil to form a creamy sauce.

  • Step 6: Lower pan heat, add the rocket leaves and simmer the cream sauce for a further 5 minutes. Continue to stir occasionally.

  • Step 7: Take pan off heat and toss the spirals, broccoli, peas and zucchini through the cream sauce.

  • Step 8: Serve.