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How to make Fettuccine with carrot ribbons, broccoli and ricotta

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 300g Coles Brand Fettuccine
  • 2 tablespoons olive oil
  • 1 leek (white and pale green parts only), halved lengthways, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 long red chilli, seeds removed, finely chopped
  • 250g broccoli, cut into small florets
  • 2 medium carrots, peeled, shaved into ribbons with vegetable peeler
  • 90g shortcut rindless bacon, from the deli, diced
  • 1 lemon, juiced and zested
  • 2 tablespoons extra virgin olive oil
  • 1 cup fresh ricotta cheese (200g), from the deli
  • 1/4 cup fresh basil leaves

Method

  • Step 1 Bring a large saucepan of salted water to the boil. Add the fettuccine and cook according to packet directions.
  • Step 2 Meanwhile, heat a large, heavy-based frying pan over medium-high heat. Add the olive oil and leek and cook for 2 mins, or until tender. Stir in the garlic and chilli. Add the broccoli and cook, stirring often, for 2 mins, or until the color brightens.
  • Step 3 Drain the fettuccine, reserving 1 cup of the water. Add the pasta water to the pan with the broccoli. Simmer for 3 mins, or until the broccoli is just tender and most of the water has evaporated.
  • Step 4 Add carrots and bacon and cook for 2-3 mins, or until tender and heated through and bacon has coloured slightly. Stir in fettuccine, lemon zest and juice, and 1 tablespoon extra virgin olive oil. Season with salt and pepper.
  • Step 5 Divide the fettuccine and vegetables between 4 bowls. Crumble the ricotta over the top. Scatter the basil over the pasta. Drizzle with the remaining extra virgin olive oil. Season with salt and pepper and serve.