Curtis Stones fettuccine with carrot ribbons, broccoli and ricotta is a delicious way to feed your family.
- Bring a large saucepan of salted water to the boil. Add the fettuccine and cook according to packet directions.
- Meanwhile, heat a large, heavy-based frying pan over medium-high heat. Add the olive oil and leek and cook for 2 mins, or until tender. Stir in the garlic and chilli. Add the broccoli and cook, stirring often, for 2 mins, or until the color brightens.
- Drain the fettuccine, reserving 1 cup of the water. Add the pasta water to the pan with the broccoli. Simmer for 3 mins, or until the broccoli is just tender and most of the water has evaporated.
- Add carrots and bacon and cook for 2-3 mins, or until tender and heated through and bacon has coloured slightly. Stir in fettuccine, lemon zest and juice, and 1 tablespoon extra virgin olive oil. Season with salt and pepper.
- Divide the fettuccine and vegetables between 4 bowls. Crumble the ricotta over the top. Scatter the basil over the pasta. Drizzle with the remaining extra virgin olive oil. Season with salt and pepper and serve.
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