Spring Zucchini & Leek Fettuccine Recipe

Name: Spring Zucchini & Leek Fettuccine Recipe
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)

www.recipezazz.com

From one of our national supermarkets and in store recipe cards give-a-ways.

Keywords

impat
impat recipes
impat meals
dinner impat
impat recipezazz
recipezazz
recipezaz
impat recipe
dinner recipes
dinner meals
dinner dinner
dinner recipezazz
dinner recipe
lunch
lunch recipes
lunch meals
dinner lunch
lunch recipezazz
lunch recipe
main dish

View full recipe on www.recipezazz.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.recipezazz.com.

Share this recipe:

Cooking tools:

Microplane
Chef's knife
Cutting board
Saucepan
Skillet
Colander
Stove
Measuring cup
Serving bowl
Spoon

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)