Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 2tablespoons olive oil, plus extra for drizzling
- 1 large leek, trimmed and sliced
- 1 medium carrot, peeled and chopped
- 2 sticks celery, sliced
- 1 large zucchini, peeled into ribbons
- 2 cloves garlic, peeled and minced
- 150grams peas
- 1 1/4 cup vegetable stock, made with 1 stock cube, hot
- 300grams fettuccine, pack
- 75grams parmesan, grated
Nutrition per serving
2050kJ / 490Cal
2050 Kilojoules or 490 Calories
24% of daily energy intake*
Protein
18.4grams
Fat
16.0grams
Carbs
65.5grams
Sugars
9.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This quick and easy fettuccine primavera is packed with spring veggies and lots of flavour.
Method
Step 1 of 3
Heat the oil in a large pan on medium heat and cook the leeks, carrots and celery for 5 minutes. Stir in the garlic, zucchini and peas and cook for 2 minutes.
Step 2 of 3
Pour in the stock and summer until evaporated, 2-3 minutes. Bring a pot of water to the boil and cook the fettucine according to pack instructions and drain.
Step 3 of 3
Tip the fettuccine into the pan with the vegetables and toss well. Stir in 50g of parmesan and stir to coat. Serve with the rest of the parmesan on top and a drizzle of olive oil.
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