Ingredients

• 375g dried high fibre fettuccine
• 400g broccoli, cut into small florets
• 1 tablespoon pepitas
• 1 tablespoon sunflower seeds
• 3 teaspoons extra virgin olive oil
• 1 brown onion, finely chopped
• 3 garlic cloves, crushed
• 2 teaspoons chopped fresh thyme leaves
• 1 tablespoon plain flour
• 2 eggs
• 375ml can CARNATION Light & Creamy Evaporated Milk
• 1/4 cup finely grated parmesan (see notes)
• 100g baby spinach
• 1 teaspoon lemon zest
• 80g mixed salad leaves
• 1 tablespoon balsamic vinegar (see note)

Method

• Step 1 Cook pasta in a saucepan of boiling water, following packet directions, adding broccoli for the last 3 minutes of cooking time. Drain. Return to pan.
• Step 2 Meanwhile, place pepitas and seeds in a large frying pan over medium heat. Cook, stirring, for 5 minutes or until toasted. Transfer to a bowl. Add oil to pan. Add onion. Cook, stirring occasionally, for 10 minutes or until golden. Add garlic and thyme. Cook, stirring, for 1 minute or until fragrant. Add flour and stir to coat.
• Step 3 Whisk eggs, milk and parmesan together in a bowl. Season with pepper. Add egg mixture and spinach to pasta in pan. Cook, tossing over low heat, for 1 minute or until pasta is covered in a creamy, thickened sauce. Sprinkle with seeds and lemon zest. Season with pepper. Drizzle salad leaves with vinegar. Serve pasta with salad.