date:May 29, 2014
Ingredients
450g fettuccine
1 tablespoon olive oil
2 medium corn cobs, husks removed, kernels cut from cob
1 red capsicum julienned into 2mm strips
2 medium zucchini (250g), green skin only, julienned into 2mm strips
2 cloves garlic, finely chopped
250g punnet cherry tomatoes, halved
1/4 cup fresh basil leaves, roughly chopped, plus extra leaves for garnish
1 tablespoon lemon juice
1/2 cup shredded parmesan cheese
1 teaspoon olive oil, extra, to serve
Method
1. Bring a large saucepan of