Put a large saucepan of water on to boil. Preheat the oven to low.
Trim the carrots, corn and beans and cut into short lengths if large. Plunge the vegetables into the saucepan of boiling water, add salt, bring back to the boil, then simmer for 4–5 minutes, until cooked but still slightly crisp.
Meanwhile, trim and slice the zucchini and put aside. Chop the parsley or chervil.
Lift the cooked vegetables from the boiling water with a slotted spoon, put into a bowl and keep warm in the oven. Bring the vegetable water back to the boil, topping up with more if necessary. Add the pasta and cook gently for 5–6 minutes.
Meanwhile, heat the olive oil in a large saucepan, add the zucchini slices and fry, stirring continuously, for 2–3 minutes.
Squeeze the juice from the half lemon into the zucchini, then add the drained vegetables, mustard, salt and pepper to taste. Toss gently.
Drain the pasta and mix into the vegetables. Transfer to a warmed serving dish, add a sprinkling of parsley or chervil, and serve hot.
NUTRIENTS PER SERVING:
good source of vitamins A, B group, C, E and folate.