Spring Zucchini & Leek Fettuccine

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Recipe: #29721

June 15, 2018

"From one of our national supermarkets and in store recipe cards give-a-ways."

Original is 4 servings


  • Serving Size: 1 (345.1 g)
  • Calories 482.9
  • Total Fat - 14.1 g
  • Saturated Fat - 4.5 g
  • Cholesterol - 15.8 mg
  • Sodium - 261.8 mg
  • Total Carbohydrate - 78.7 g
  • Dietary Fiber - 13.1 g
  • Sugars - 7.8 g
  • Protein - 15.8 g
  • Calcium - 321.4 mg
  • Iron - 2.1 mg
  • Vitamin C - 47.9 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Bring a large saucepan of salted water o the boil and cook fettuccine according to packet directions, stirring occasionally.

Step 2

Meanwhile, heat a large, heavy based frying pan over medium high heat and add oil and leek and cook for 2 minutes or until pale golden and then add the garlic and chilli and cook for 30 seconds until fragrant, add zucchini and cook for 1 to 2 minutes or until softened and then add lemon zest and a little salt and pepper.

Step 3

Drain fettuccine and add to vegetables in the pan, and toss to combine and then add carrots and cook for 1 further minute or until tender and heat through and then season with salt and pepper and add the lemon juice and some extra virgin olive oil.

Step 4

Serve fettuccine in bowls and tear over the basil, drizzle with a little extra oil and top each with a 1/4 cup ricotta and season again and serve.


No special items needed.

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