Spaghetti with Spring Vegetables

Serves: 4

INGREDIENTS

500 g spaghetti
1 Tbsp oil
3 cups chopped vegetables (red capsicum, zucchini, mushrooms)
4 slices lean ham, cut into strips
375 mL CARNATION Light & Creamy Evaporated Milk
1 Tbsp cornflour

METHOD

1. Cook spaghetti according to directions on packet, drain, keep warm.
2. Heat oil in pan, add vegetables and ham, cook 2 minutes. Add combined remaining ingredients, bring to boil stirring, simmer 1 minute.
3. Toss through pasta.   If desired, top with grated parmesan cheese.
   

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