Prep 15minute(s)
Ready In 30minute(s)
Serves 4
Ingredients
- Chopped parsley and shaved Parmesan, to serve
- Finely grated zest of 1/2 lemon
- 1 bunch asparagus, trimmed, cut into thin 10cm strips
- 1 cup chicken stock
- 1/2 cup cream
- 125g block PHILADELPHIA Cream Cheese, softened
- 2 zucchini, cut into thin 10cm strips
- 2 cloves garlic, finely sliced
- 2 teaspoons olive oil
- 400g spaghetti
Instructions
- Cook spaghetti according to pack instructions until tender. Drain.
- Heat oil in a large pan over medium heat. Cook vegetables and garlic for 3-4 minutes until tender. Remove from pan. Reduce heat to low and add stock, cream and PHILADELPHIA to the pan. Simmer, stirring, for 4-5 minutes until smooth.
- Add the vegetables, lemon rind and seasonings to the PHILADELPHIA mixture until well combined. Stir through the spaghetti and serve immediately garnished with fresh parsley and shaved Parmesan.
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