Hayden Quinn's creamy summer vegetarian pasta recipe

Name: Hayden Quinn's creamy summer vegetarian pasta recipe
Cuisine: European, American, British
Ingredients: 3 green zucchini, cut lengthways into 4mm slices; 2 bunches asparagus, trimmed; 2 sweetcorn cobs, husk and silks removed; 1/3 cup (80ml) extra virgin olive oil, plus extra to serve; 400g curly fettuccine; 3 shallots, thinly sliced; 2 cloves garlic, crushed; 1 tbsp lemon thyme leaves; ½ cup (125ml) dry white wine; 1½ cups (375ml) pure cream; Finely grated zest of 1 lemon, juice of ½; ½ cup each mint & flat-leaf parsley, roughly chopped, plus extra to serve; Finely grated parmesan, to serve