Spring Vegetable, Parmesan And Basil Fettuccine
Monday, May 6, 2024
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Make the most of spring vegetables in this delicious fresh pasta from Curtis Stone.
The ingredient of Spring Vegetable Parmesan And Basil Fettuccine
- 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 green parts only
- 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
The Instruction of spring vegetable parmesan and basil fettuccine
- 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 sautu00e9 pan over medium to high heat
- add the corn and capsicum and sautu00e9 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
Nutritions of Spring Vegetable Parmesan And Basil Fettuccine
fatContent: 567 864 caloriessaturatedFatContent: 9 3 grams fat
sugarContent: 101 9 grams carbohydrates
proteinContent: n a
cholesterolContent: 21 6 grams protein
sodiumContent: 7 milligrams cholesterol
