Zucchini & Squash Fettuccine with Roasted Corn, Fava Beans & Crispy Shallots
- 2 Tbsp Olive Oil
- 1/2 Tsp Shallots (Chopped)
- 1/4 Tsp Garlic (Chopped)
- 1/4 Cup Corn (Roasted)
- 1/4 Cup Fava Beans (Blanched)
- 1/4 Tsp Rosemary (Finely Chopped)
- 1/4 Tsp Thyme (Finely Chopped)
- 2.5 oz Yellow Zucchini (Fettuccine Ribbons Cut on the wide side of the mandolin)
- 2.5 oz Green Squash (Fettuccine Ribbons Cut on the wide side of the mandolin)
- 1/2 Cup Vegetable Stock
- Salt and Pepper (to taste)
- 1 Tbsp Extra Virgin Olive Oil
- Fresh Parsley (Chopped)
- Shallots (Fried)
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Sauté the shallots and garlic in the first amount of olive until just browned.
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Add the corn, fava beans, herbs, and squashes and sauté for an additional minute.
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Add the stock and cook for an additional minute.
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Season with Salt and Pepper
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Arrange vegetables in a bowl and pour all pan juice over top.
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Finish by drizzling with extra virgin olive oil.
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Garnish with parsley and top with fried shallots.