Ingredients

• 450g Coles fettuccini
• 1 tablespoon 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 tablespoon fresh lemon juice
• 40g Coles shredded parmesan cheese
• 1 teaspoon Coles olive oil, to finish

Method

• Step 1 Bring a large pot of salted water to the boil. Add the pasta to the boiling water and cook according to packet instructions.
• Step 2 When the pasta is about 5 minutes from being al dente, heat the oil in a large sauté pan over medium to high heat.
• Step 3 Add the corn and capsicum and sauté for 2 minutes.
• Step 4 Add the zucchini and garlic and cook a further 2 minutes.
• Step 5 Add the tomatoes and toss to combine, season to taste with salt and pepper.
• Step 6 Drain the cooked pasta in a colander and add to the pan of vegetables and mix well.
• Step 7 Add the basil, lemon juice, half the parmesan and season to taste with salt and pepper.
• Step 8 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.
• Step 9 Spoon any vegetables left in the pan over each bowl of pasta and garnish with the remaining parmesan and basil leaves.