June 15, 2018
Dinner, Lunch, Main Dish,
Pasta, Fettuccine, Vegetables, Carrot, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Stove Top, No Eggs, Vegetarian, Fresh Tomatoes, Zucchini more
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"From one of our national supermarkets and in store recipe cards give-a-ways."
Bring a large saucepan of salted water o the boil and cook fettuccine according to packet directions, stirring occasionally.
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.
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.
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.
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