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Hayden Quinn's creamy summer vegetarian pasta recipe
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Prep Time:
Cook Time:
"Delight in creamy vegetarian pasta loaded with fresh summer veggies."
Ingredients:
  • 3 green zucchini, cut lengthways into 4mm slices
  • 2 bunches asparagus, trimmed
  • 2 sweetcorn cobs, husk and silks removed
  • 80ml olive oil
  • 400g curly fettuccine
  • 3 shallots, thinly sliced
  • 2 cloves garlic, crushed
  • 20.00 ml lemon thyme leaves
  • ½ cup (125ml) dry white wine
  • 375ml 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
Instructions:
  • Preheat a barbecue or grill pan over high heat. Gently coat zucchini, asparagus, and corn with half of the oil and season with salt and pepper. Grill the corn for about 10 minutes until lightly charred all around. Let it cool a bit, then carefully slice off the kernels. Grill the asparagus and zucchini for 3-4 minutes until they have a nice char and are just tender. Let them cool slightly before cutting the asparagus into bite-size pieces.
  • 1. Boil a large pot of salted water. Add pasta and cook for 2 minutes less than the time mentioned on the package. Save ¾ cup of pasta water. 2. Drain the pasta and put it back in the pot. Drizzle some extra oil over the pasta and mix well to coat.
  • In a frying pan over medium heat, sauté shallot, garlic, and thyme in 2 tbs oil until soft, about 4 minutes. Deglaze with wine and simmer until reduced by half. Stir in cream and zest, simmer for 2-3 minutes. Add pasta, reserved cooking water, lemon juice, corn, zucchini, and asparagus, cook for 1 minute. Remove from heat, season, stir in herbs. Serve with parmesan and a drizzle of olive oil.

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