Spring Vegetable, Parmesan And Basil Fettuccine

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 calories
saturatedFatContent: 9 3 grams fat
carbohydrateContent: 2 6 grams saturated fat
sugarContent: 101 9 grams carbohydrates
fibreContent: 9 9 grams sugar
proteinContent: n a
cholesterolContent: 21 6 grams protein
sodiumContent: 7 milligrams cholesterol

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