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Spaghetti With Spring Vegetables


  • 500g spaghetti
  • 1 tbsp oil
  • 3 cups chopped vegetables (red pepper, eggplant, mushrooms)
  • 4 slices lean ham, cut into strips
  • 375 ml Carnation Evaporated Milk
  • 1 tbsp corn-flour
Spaghetti With Spring Vegetables


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