Egg Fettuccine

Prepare Your Ingredients
Wash and dry your produce.
Bring a medium pot of salted water to a boil.
Use a vegetable peeler to cut the zucchini into thin ribbons, placing them in a large bowl, and discarding the core.
Halve the grape tomatoes and add to bowl with zucchini ribbons.
Zest the lemon into the bowl.
Thinly slice the chives and add to the bowl.
Cut the Asparagus into 1.5" pieces.
Mince 1 clove garlic.
Remove the corn kernels from the cob using a small, sharp knife.

Cook the Fettuccine & Asparagus
Add the pasta to the boiling water and cook stirring occasionally for about 10-12 minutes.
Add the asparagus to the pot and cook another 3 minutes, or until pasta is al dente.
Reserve ¼ cup of the cooking water and set aside.
Drain and rinse pasta and asparagus.

Saute the Corn & Garlic
Heat ½ Tbsp olive oil in a large pan over medium heat until hot.
Add the corn and garlic, and season with salt and pepper to taste.
Cook, tossing occasionally, about 2-3 minutes or until tender.

Toss the Fettuccine & Veggies Together
Add 1 Tbsp olive oil, and squeeze in juice of half the lemon, to the bowl with the veggies and mix well, season with salt to taste.
Add the mixed vegetables, pasta, and reserved water to the pan with corn and mix.
Sprinkle in the goat cheese.
Cook over medium heat, gently tossing until the liquid is slightly thickened and coats the pasta; 3 - 5 minutes.
Add ??? of the parmesan, mix and remove from heat.

Plating
Serve immediately, dividing the pasta among your bowls, and top with the remaining parmesan. Enjoy.