Ingredients
- 300 grams dry fettuccine pasta
- 2 tablespoons olive oil
- 1 leek, thinly sliced (white and pale green parts only, halved lengthways, rinsed)
- 2 garlic cloves, finely chopped
- Red chilli, (1/2 long red chilli, seeds removed and finely chopped)
- 370 grams tomatoes (3 medium, halved lengthways and thinly sliced diagonally)
- 1 whole lemon (1 teaspoon zest, plus juice)
- 2 carrots (medium carrots, peeled and shaved into ribbons with vegetable peeler)
- Extra virgin olive oil, for drizzling
- 1/4 cup basil leaves (fresh)
- 200 grams ricotta cheese (1 cup)
How to Make
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Step 1: Bring a large saucepan of salted water o the boil and cook fettuccine according to packet directions, stirring occasionally.
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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.
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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.
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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.
We hope you enjoy this recipe!
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