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.
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