CORN, BACON & ZUCCHINI FETTUCCINE

SERVES 4 PREP 15 MINS COOK 15 MINS PER SERVE 2854kj

375g fettuccine ¼ cup olive oil 200g rindless bacon rashers, sliced 3 large zucchini, trimmed, sliced 4 garlic cloves, thinly sliced 4 corn cobs, husks, silks, kernels removed 200g ricotta, crumbled ½ cup chopped parsley 1 lemon, zest finely grated, juiced extra-virgin olive oil, finely grated parmesan, to serve

1 In a large saucepan of boiling salted water, cook fettuccine following packet instructions. Drain and return to pan to keep warm.

2 In a large frying pan, heat oil on medium. Cook bacon 2-3 mins until golden. Add zucchini and garlic, and cook, stirring, a further 2-3 mins. Stir in corn. Cook 1 min.

3 Toss corn mixture through hot pasta with ricotta, parsley, lemon zest and juice on low 1-2 mins until heated through. Season.

4 Serve pasta drizzled with olive oil and sprinkled with grated parmesan.