Fettuccine with Vegetables is a tasty vegetarian dish originating from Italy. This recipe combines fettuccine pasta with frozen peas, frozen asparagus tips, zucchini, leeks, and Parmesan cheese to create a dish rich in flavor and color. Everything is seasoned with olive oil, parsley, basil, salt, and pepper. Fettuccine with Vegetables is easy to prepare and perfect to enjoy in any season.
Clean and wash the vegetables, then cut the leeks into rings and slice the zucchini lengthwise
In a pan, wilt the leeks in 3 tablespoons of oil, then add the zucchini
Add salt and pepper, stir, and cook the vegetables for 8/10 minutes
Remove from the heat and add a generous mix of parsley and basil and a drizzle of oil
Boil the fettuccine in plenty of hot water, drain when very al dente, pour them into the pan with the vegetables, and toss for a few minutes
Transfer to a serving dish, sprinkle with plenty of grated Parmesan, and serve
Pan
Cutting Board
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Italia
| Energy (kcal) | 186.46 |
| Carbohydrates (g) | 27.38 |
| of which Sugars (g) | 2.15 |
| Fat (g) | 4.96 |
| of which Saturates (g) | 2.16 |
| Protein (g) | 7.58 |
| Fiber (g) | 2.04 |
| Sale (g) | 0.31 |
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