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.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set