Make the most of spring vegetables in this delicious fresh pasta from Curtis Stone.
- Bring a large pot of salted water to the boil. Add the pasta to the boiling water and cook according to packet instructions.
- When the pasta is about 5 minutes from being al dente, heat the oil in a large sauté pan over medium to high heat.
- Add the corn and capsicum and sauté for 2 minutes.
- Add the zucchini and garlic and cook a further 2 minutes.
- Add the tomatoes and toss to combine, season to taste with salt and pepper.
- Drain the cooked pasta in a colander and add to the pan of vegetables and mix well.
- Add the basil, lemon juice, half the parmesan and season to taste with salt and pepper.
- Using a pair of tongs, swirl a quarter of the pasta and vegetable mixture into a high mound in the centre of a pasta bowl. Repeat with the remaining pasta.
- Spoon any vegetables left in the pan over each bowl of pasta and garnish with the remaining parmesan and basil leaves.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set