Spring vegetable, parmesan and basil fettuccine
- 09.03.2017
- 402
Make the most of spring vegetables in this delicious fresh pasta from Curtis Stone.
Recipe «Spring vegetable, parmesan and basil fettuccine» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 450g Coles fettuccini, 1 tbsp Coles olive oil, 2 medium corn cobs, husks removed, kernels cut from cob, 1 red capsicum, cut into 2mm thin strips, 2 medium zucchini, cut into 2mm thinstrips , 2 cloves garlic, finely chopped, 2 cups cherry tomatoes, halved, 1/4 cup fresh basil, roughly chopped plus extra leaves for garnish , 1 tbsp fresh lemon juice, 40g Coles shredded parmesan cheese, 1 tsp Coles olive oil, to finish.
Ingredients:
- 450g Coles fettuccini
- 1 tbsp Coles olive oil
- 2 medium corn cobs, husks removed, kernels cut from cob
- 1 red capsicum, cut into 2mm thin strips
- 2 medium zucchini, cut into 2mm thinstrips
- 2 cloves garlic, finely chopped
- 2 cups cherry tomatoes, halved
- 1/4 cup fresh basil, roughly chopped plus extra leaves for garnish
- 1 tbsp fresh lemon juice
- 40g Coles shredded parmesan cheese
- 1 tsp Coles olive oil, to finish
Instructions
- 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.