Fettuccine with Vegetables are 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 are easy to prepare and perfect to enjoy in any season.
Clean and wash the vegetables, then slice the leeks into rounds and slice the zucchinis lengthwise
In a pan, soften the leeks in 3 tablespoons of oil, add the still-frozen asparagus tips, then the zucchinis
Season with salt and pepper, mix and cook the vegetables for 8–10 minutes
Off the heat, add a generous chopped mix of parsley and basil and a drizzle of oil
Cook the fettuccine in plenty of hot water, drain them al dente, add them to the pan with the vegetables and toss for a few minutes
Transfer to a serving dish, sprinkle generously with grated Parmesan 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 |
