Cook pasta according to directions on packet, drain and keep warm.
Heat large deep frying pan, spray with oil. Add onion and garlic, cook for 3 minutes on low heat, or until softened. Over high heat, add zucchini, broccolini, asparagus, sugar snaps, and peas, cook a further 5 minutes, or until vegetables are just tender.
Meanwhile in a medium jug, whisk light evaporated milk and cornflour until smooth, stir in mustard and zest. Add mixture to frying pan and simmer for 1 minute or until sauce has thickened slightly and vegetables are cooked.
Stir through pasta, and serve topped with parmesan cheese.
