Fettuccine with vegetables
Instructions
Clean and wash the vegetables then sliced leeks and sliced Zucchini cut lengthwise.
In a saucepan, saute in 3 tablespoons of olive oil, add leeks still frozen asparagus and zucchini.
Add salt and pepper, stir and cook the vegetables for 8/10 minutes.
Out of the fire add a nice chopped parsley and basil and a drizzle of olive oil.
Boil the fettuccine in plenty of hot water, drain well al dente, pour into the pan with the vegetables and let them jump for a few minutes.
Transfer to a serving dish, sprinkle with grated Parmesan cheese and serve.
Ingredients and dosing for 4 persons
- 320 g of type pasta fettuccine
- 300 g of frozen peas
- 200 g of frozen asparagus tips
- 2 zucchini
- 2 leeks
- Parmigiano
- Olive oil
- Parsley
- Basil
- Salt
- Pepper