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Fettuccine with carrot ribbons, broccoli and ricotta
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Try Curtis Stone's tasty fettuccine with carrot ribbons, broccoli, and ricotta for a family favorite meal.
Ingredients:
  • 300g Brand Fettuccine
  • 36.40 gm 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
  • 200g ricotta
  • 62.50 ml fresh basil leaves
Instructions:
  • 1. Boil a large saucepan of salted water, then cook the fettuccine following the package instructions.
  • Heat olive oil in a large frying pan over medium-high heat. Sauté leek until tender, about 2 mins. Stir in garlic and chilli, then add broccoli and cook until brightened, about 2 mins, stirring occasionally.
  • After draining the fettuccine, save 1 cup of the water. Combine the pasta water with the broccoli in a pan. Simmer for 3 minutes until the broccoli is tender and most of the water evaporates.
  • Sauté carrots and bacon for 2-3 minutes until tender and bacon is slightly crispy. Mix in fettuccine, lemon zest, lemon juice, and 1 tablespoon of extra virgin olive oil. Season with salt and pepper to taste.
  • Portion the fettuccine and vegetables evenly into 4 bowls. Sprinkle the ricotta on top, followed by the basil. Finish with a drizzle of the remaining extra virgin olive oil. Season with salt and pepper before serving.

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