Ingredients
- 5 cups vegetable stock
- 1lb fettuccini noodles (whole grain rocked!)
- 10 campari tomatoes (can use roma) cut in half
- 1/2 cup Vidalia onion, chopped small
- 2 teaspoon garlic, minced
- 1 large red pepper, seeded and sliced
- 2 cups fresh spinach
- 2 cups fresh corn off of the cob (not cooked)
- 1 medium zucchini, cut into chunks
- 1 1/2 teaspoon kosher salt
- 1 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 2 teaspoon lemon juice
- 15 fresh basil leaves, torn
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups shredded Parmesan cheese
Instructions
- In a large pot (at least 6qrt) place the noodles down the center on the bottom. If they don’t fit flat at first once they start to cook you can push them down to become submerged.
- Along the sides of the pasta and on top if necessary add in the tomatoes, onion, garlic, peppers, spinach, corn, zucchini, basil.
- On top of the veggies add in the salt, black pepper and pepper flakes.
- Next add in all of the vegetable stock and lemon juice.
- Cover and bring to a boil ~7-8 minutes.
- Once boiling, remove the lid and turn to a simmer/low setting.
- Add in the cream and stir gently.
- If the pasta is not submerged, use a spatula or wooden spoon to push it down in.
- Stir gently occasionally set the pasta and veggies do not stick to the bottom.
- Cook for 15-20 minutes or until the pasta is done.
- Add in the grated Parmesan and gently stir.
- Taste for seasoning.
- Serve with additional shredded Parmesan cheese on top.
