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. It is all 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 slice the leeks into rings and cut the zucchini lengthwise
In a pan, sauté the leeks in 3 tablespoons of oil, add the still frozen asparagus, then the zucchini
Add salt and pepper, stir, and cook the vegetables for 8/10 minutes
Off the heat, add a generous amount of chopped parsley and basil and a drizzle of oil
Boil the fettuccine in plenty of hot water, drain them al dente, pour them into the pan with the vegetables, and sauté for a few minutes
Transfer to a serving dish, sprinkle with plenty of grated Parmesan cheese, and serve
Pan
Cutting Board
Knife
Italia
| Energy (kcal) | 105.16 |
| Carbohydrates (g) | 19.54 |
| of which Sugars (g) | 2.93 |
| Fat (g) | 0.42 |
| of which Saturates (g) | 0.09 |
| Protein (g) | 5.42 |
| Fiber (g) | 3.11 |
