Fettuccine with carrot ribbons, broccoli and ricotta

Curtis Stones fettuccine with carrot ribbons, broccoli and ricotta is a delicious way to feed your family.

Recipe «Fettuccine with carrot ribbons, broccoli and ricotta» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 300g Coles Brand Fettuccine, 2 tbsp olive oil, 1 leek , halved lengthways, thinly sliced, 2 cloves garlic, finely chopped, 1 long red chilli, seeds removed, finely chopped , 250g broccoli, cut into small florets, 2 medium carrots, peeled, shaved into ribbons with vegetable peeler, 90g shortcut rindless bacon, from the deli, diced , Zest and juice from 1 lemon, 2 tbsp extra virgin olive oil, 1 cup fresh ricotta cheese , from the deli, 1/4 cup fresh basil leaves.

Ingredients:

• 300g Coles Brand Fettuccine 
• 2 tbsp olive oil 
• 1 leek , halved lengthways, thinly sliced 
• 2 cloves garlic, finely chopped 
• 1 long red chilli, seeds removed, finely chopped 
• 250g broccoli, cut into small florets 
• 2 medium carrots, peeled, shaved into ribbons with vegetable peeler 
• 90g shortcut rindless bacon, from the deli, diced 
• Zest and juice from 1 lemon 
• 2 tbsp extra virgin olive oil 
• 1 cup fresh ricotta cheese , from the deli 
• 1/4 cup fresh basil leaves 

Instructions

1. Bring a large saucepan of salted water to the boil. Add the fettuccine and cook according to packet directions.
2. 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.
3. 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.
4. 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.
5. 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.