January 2017 recipe of the month

Designed for people with diverabilities to make  health meals

1 tsp olive oil
6 spring onions, chopped
2 cloves garlic, crushed
1 head of broccoli, cut into florets
2 medium zucchinis, sliced
1 bunch spinach, roughly chopped
375g can reduced fat evaporated milk
3 tsp corn flour
2½ cups uncooked pasta




  1. Cook pasta according to packet directions. Strain and set aside.
  2. Heat oil in a frypan. Add onion and garlic and sauté until soft.
  3. Add broccoli and zucchini and stir fry for 2 minutes then add the spinach and stir fry for a further 1 minute.
  4. Add ¾ of the can of evaporated milk and stir until it starts to simmer.
  5. Place the corn flour in a small bowl and gradually add the remaining evaporated milk whilst mixing until it forms a smooth paste.
  6. Add the corn flour mix to the simmering pan and stir continuously until the sauce thickens.
  7. Pour the cooked pasta into the pan and mix through



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