• 8 oz. fresh fettucini
  • 1 whole zucchini
  • 1 whole heirloom tomato, chopped into 1/2-inch pieces
  • 1 whole carrot, peeled
  • 1 whole shallot
  • 1 ear corn, kernels, cut off the cob
  • ¼ cup parmesan, grated
  • cup olive oil, extra virgin
  • 1 whole lemon
  • salt and freshly ground pepper, to taste


Cook the fettucini according to the directions on the package, in gently-boiling salted water. While it's cooking, cut the corn off the cob, chop the tomato and parsley and shallot.

Drain the cooked pasta, and add the chopped vegetables. Using a coarse grater or mandoline, add the zucchini and carrots. Zest the lemon directly into the pot, then add the juice of the lemon. Toss with grated parmesan and olive oil, adjust seasoning with pepper, and serve hot.

Healthy, Low Cholesterol, Low Fat, Low Saturated Fat, Pasta, Vegetarian
MacGourmet downloadFettucini with Fresh Vegetables. To import, drag image to your MacGourmet recipe box.