Sauteed Leek And Fennel Pasta Recipe

Sauteed Leek and Fennel Pasta is a flavorful and satisfying dish that combines the delicate sweetness of leeks with the aromatic licorice flavor of fennel. The sauteed vegetables are tossed with al dente pasta and finished with a sprinkle of Parmesan cheese. This dish is perfect for a quick and easy weeknight dinner, and it can be enjoyed on its own or paired with a side salad or crusty bread.

4.3
19 Rating -
Rate
Vegdiet
40minstotal
15minsPrep
25minsCook
40m.total
15m.Prep
25m.Cook
Sauteed Leek And Fennel Pasta
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Ingredients for Sauteed Leek And Fennel Pasta Recipe

  • 2 ounce Pasta
  • 1/2 tablespoon Olive Oil
  • 1/2 Leeks, Thinly Sliced
  • 1/4 Fennel Bulb, Thinly Sliced
  • As required Salt And Pepper To Taste
  • as needed Grated Parmesan Cheese For Garnish

Directions: Sauteed Leek And Fennel Pasta Recipe

Cooking Directions

  • STEP 1.Cook the pasta according to package instructions until al dente.
  • STEP 2.Meanwhile, heat olive oil in a large skillet over medium heat.
  • STEP 3.Add the sliced leeks and fennel to the skillet and saute until they are tender and lightly browned.
  • STEP 4.Once the pasta is cooked, drain it and add it to the skillet with the sauteed vegetables.
  • STEP 5.Toss everything together until well combined and heated through.
  • STEP 6.Season with salt and pepper to taste.
  • STEP 7.Serve the sauteed leek and fennel pasta hot, garnished with grated Parmesan cheese.
  • STEP 8.Enjoy!

Cooking Tips

  • Make sure to slice the leeks and fennel thinly for even cooking.
  • You can add a splash of white wine or vegetable broth to the skillet while sauteing the vegetables for extra flavor.
  • Feel free to customize the dish by adding other vegetables or protein, such as cherry tomatoes or grilled chicken.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Serve the sauteed leek and fennel pasta hot as a main dish.
  • You can also serve it as a side dish alongside grilled meats or roasted vegetables.
  • Reheat leftovers in a skillet or microwave until heated through.
Nutrition
value
295
calories per serving
17 g Fat11 g Protein35 g Carbs27 g FiberOther

Current Totals

  • Fat
    17g
  • Protein
    11g
  • Carbs
    35g
  • Fiber
    27g

MacroNutrients

  • Carbs
    35g
  • Protein
    11g
  • Fiber
    27g

Fats

  • Fat
    17g

Vitamins & Minerals

  • Calcium
    806mg
  • Iron
    13mg
  • Vitamin A
    9mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    2mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    14mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    265mg
  • Manganese
    7mg
  • Phosphorus
    322mg
  • Selenium
    < 1mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp