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Recipe by Emporion
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.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Clean and wash the vegetables, then cut the leeks into rings and slice the zucchini lengthwise
Step 2 of 6: In a pan, wilt the leeks in 3 tablespoons of oil, then add the zucchini
Step 3 of 6: Add salt and pepper, stir, and cook the vegetables for 8/10 minutes
Step 4 of 6: Remove from the heat and add a generous mix of parsley and basil and a drizzle of oil
Step 5 of 6: 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
Step 6 of 6: Transfer to a serving dish, sprinkle with plenty of grated Parmesan, and serve
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In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving130 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,014 kJ242 kcal | 780 kJ186 kcal |
| Fat | 6.45 g | 4.96 g |
| of which saturated fatty acids | 2.81 g | 2.16 g |
| Carbohydrates | 35.59 g | 27.38 g |
| of which sugars | 2.8 g | 2.15 g |
| Fibre | 2.65 g | 2.04 g |
| Protein | 9.85 g | 7.58 g |
| Salt | 0.4 g | 0.31 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
