Spring zucchini & leek fettuccine

Bring vis-а-vis Spring next this delicious - and easy! - zucchini and leek pasta from Curtis Stone

The ingredient of Spring zucchini & leek fettuccine

1. 300g Coles Brand Fettuccine
2. 2 tbsp olive oil
3. 1 leek, (white and wishy-washy green parts only) halved lengthways, rinsed, thinly sliced
4. 2 cloves garlic, finely chopped
5. 1/2 long red chilli, seeds removed, finely chopped
6. 3 medium zucchini, halved lengthways, thinly sliced crossways
7. 1 lemon (1 tsp zest, help juice)
8. 2 medium carrots, peeled, shaved into ribbons in imitation of vegetable peeler
9. Extra-virgin olive oil, for drizzling
10. 1/4 cup fresh basil leaves
11. 1 cup ricotta cheese (200g)

The instruction how to make Spring zucchini & leek fettuccine

1. Bring a large saucepan of salted water to the boil. Cook fettuccine according to packet directions, stirring occasionally.
2. Meanwhile, heat a large, heavy-based frying pan over medium-high heat. mount up oil and leek and cook for 2 mins, or until anodyne golden. build up garlic and chilli and cook for 30 secs until fragrant. go to zucchini and cook for 1-2 mins, or until softened. build up lemon zest and a little salt and pepper.
3. Drain fettuccine and mount up to vegetables in the pan, and toss to combine. accumulate carrots and cook 1 other min, or until pain and outraged through. Season taking into account bearing in mind salt and pepper. grow lemon juice and some extra virgin olive oil.
4. help fettuccine in bowls, tear greater than the basil, drizzle past a little further oil and peak each when 1/4 cup ricotta. Season anew once again and serve.

Nutritions of Spring zucchini & leek fettuccine

fatContent: 535.838 calories
saturatedFatContent: 19.6 grams fat
carbohydrateContent: 4.8 grams saturated fat
sugarContent: 73.3 grams carbohydrates
fibreContent: 7.9 grams sugar
proteinContent:
cholesterolContent: 18.6 grams protein
sodiumContent: 16 milligrams cholesterol