Fettucine Rigate with Grilled Zucchini Ribbons, Asparagus and Prosciutto with Warm Ricotta

(serves 2)

So with my awesome new Himalayan salt and Garlic Olive Oil, we're going back to enjoying the basics of deliciously grilled vegetables, served with a bit of Parma Prosciutto and warm Ricotta mixed through. The zucchini ribbons are juicy and sweet, the cauliflower adds a bit of crunch, spanish onion adds some colour and tang, and the asparagus, well, i just love char-grilled asparagus. Not sure exactly how and why i dreamed up this combo but it's a pretty good one. 

Whilst i'm in one of my food indulgence moods, i'd just like to give ricotta a bit of a rave. Ricotta is one of those recent discoveries i've finally come around to, a light fluffy cheese that i used to think was tasteless, but actually has a subtle flavour and a little bit of salt and lemon juice goes a long way with it! It also adds a beautiful creamy texture to salad or pasta when it's warm ~ so now it's my healthy alternative to a cream sauce!

Prep time: 30 min
Cooking time: 20 min 


Ingredients:
1 bunch Asparagus
2 Zucchini
1/2 head of Cauliflower
2-3 slices Prosciutto
200g Full cream Ricotta
1/4 Spanish onion
2 cloves garlic
200g Fettucine rigate
Juice of 1/4 lemon (optional) 
Olive oil
Garlic olive oil
Salt and pepper
Handful of shaved parmesan, to garnish


Method:
1. Cut off 2-3cm from the stalk of the asparagus then cut into thirds. Grill on the sandwich press with salt and pepper for 2-3 minutes then add a squig of olive oil and grill for another 2-3 minutes until soft.

2. Cut the zucchini into ribbons approx 2-3mm thick.
3. Cut the cauliflower into bite-size florets. Thinly slice the garlic and the spanish onion
4. Heat a saucepan with 1/2 T olive oil on medium-high heat, then add the zucchini and sprinkle salt and pepper on top. Cook for 3-4 minutes on each side until a little charred and dried out. Remove from the pan and set aside.
NB. If the ribbons are too long, they may start to fall apart so you may need to cut them in half, but actually i quite like the fall-apart look and its ok once you mix it through.

5. Add 1/2 T olive oil to the pan, then add the garlic and cauliflower. Sprinkle salt and pepper and cook for 2-3 minutes. Add 2-3 T water then put on the lid and let it steam and soften for 5 minutes. Remove the lid and sauté for another 3-5 minutes until cooked. Remove from the pan and set aside.
6. Meanwhile, cook the pasta in a pot of generously salted boiling water until al dente then drain.
7. Add the pasta into the saucepan and break in the ricotta. Toss the pasta with salt, pepper, lemon juice and garlic olive oil and season to taste then add in the grilled vegetables and spanish onion and gently toss together.
NB. Be careful of the zucchini ribbons as they are delicate!
8. Serve the pasta up, then top with gently pulled apart prosciutto strips and shaved parmesan.