EASY VEGETARIAN PASTA
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
SERVES: 4
WHAT'S IN IT?
3 green zucchini, cut lengthways into 4mm slices
2 bunches asparagus, trimmed
2 sweetcorn cobs, husk and silks removed
1/3 cup (80ml) extra virgin olive oil, plus extra to serve
400g curly fettuccine
3 shallots, thinly sliced
2 cloves garlic, crushed
1 tbs lemon thyme leaves
½ cup (125ml) dry white wine
1½ cups (375ml) pure cream
Finely grated zest of 1 lemon, juice of ½
½ cup each mint & flat-leaf parsley, roughly chopped, plus extra to serve
Finely grated parmesan, to serve
PUTTING IT ALL TOGETHER:
Heat a barbecue or grill pan to high heat. Lightly brush zucchini, asparagus and corn with half the oil and season. Grill corn for 10 minutes or until lightly charred all over. Cool briefly, then slice off kernels. Grill asparagus and zucchini for 3-4 minutes until charred and just tender. Cool slightly. Cut asparagus into bite-size pieces.
Bring a large saucepan of salted water to the boil and cook pasta for 2 minutes less than packet instructions. Drain, reserving ¾ cup water. Return pasta to pan and drizzle with a little extra oil and toss to coat.
Heat remaining 2 tbs oil in a frying pan over medium heat, add shallot, garlic and thyme and cook for 4 minutes or until soft. Add wine and reduce by half, then add cream and zest and simmer for 2-3 minutes. Add pasta, reserved cooking water, lemon juice, corn, zucchini and asparagus and cook for a minute to warm through. Take off heat, season and stir in herbs. Serve scattered with parmesan and drizzled with extra olive oil.
