Make the most of spring vegetables in this delicious blithe 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 lively basil, in relation to chopped plus additional supplementary leaves for garnish
- 1 tbsp buoyant lemon juice
- 40g Coles shredded parmesan cheese
- 1 tsp Coles olive oil, to finish
The instruction how to make Spring vegetable, parmesan and basil fettuccine
- Bring a large pot of salted water to the boil. accumulate the pasta to the boiling water and cook according to packet instructions.
- similar to the pasta is virtually 5 minutes from beast al dente, heat the oil in a large sautu00e9 pan on top of higher than medium to high heat.
- grow the corn and capsicum and sautu00e9 for 2 minutes.
- increase be credited with the zucchini and garlic and cook a extra 2 minutes.
- Add the tomatoes and toss to combine, season to taste considering salt and pepper.
- Drain the cooked pasta in a colander and grow to the pan of vegetables and fusion well.
- grow 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 union into a high mound in the centre of a pasta bowl. Repeat taking into account bearing in mind the steadfast pasta.
- Spoon any vegetables left in the pan greater than each bowl of pasta and ornament once the unshakable parmesan and basil leaves.
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Nutritions of Spring vegetable, parmesan and basil fettuccine
fatContent: 567.864 caloriessaturatedFatContent: 9.3 grams fat
carbohydrateContent: 2.6 grams saturated fat
sugarContent: 101.9 grams carbohydrates
fibreContent: 9.9 grams sugar
proteinContent:
cholesterolContent: 21.6 grams protein
sodiumContent: 7 milligrams cholesterol