Spring Zucchini & Leek Fettuccine
Recipe: #29721
June 15, 2018
Categories: Fettuccine, Carrot No Eggs, Vegetarian, Fresh Tomatoes, Zucchini, Vegetarian Dinner, more
"From one of our national supermarkets and in store recipe cards give-a-ways."
Ingredients
Nutritional
- 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.
Tips
No special items needed.