Leek and Lemon Fettuccine Recipe

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Ingredients:

Serving

Directions:

Bring a large pot of water to a boil for the pasta.
Heat olive oil in large skillet over medium heat. Add garlic, oregano and leeks; sauté until leeks are soft and transparent. Add salt and pepper.
Cook pasta according to package instructions; drain, reserving 1/4 cup cooking water. Return pasta to warm pan. Add leek mixture, lemon rind, capers, cheese and parsley. Stir well to combine. Add a small amount of reserved cooking water if pasta seems dry. Serve with additional grated Parmigiano Reggiano

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1815.09 Kcal (7599 kJ)
Calories from fat	556.17 Kcal
		% Daily Value*
Total Fat	61.8g	95%
Cholesterol	330.15mg	110%
Sodium	3843.73mg	160%
Potassium	666.67mg	14%
Total Carbs	244.81g	82%
Sugars	15.46g	62%
Dietary Fiber	15.05g	60%
Protein	75.03g	150%
Vitamin C	94.1mg	157%
Iron	15.1mg	84%
Calcium	1085.9mg	109%

Amount Per 100 g
Calories	333.72 Kcal (1397 kJ)
Calories from fat	102.26 Kcal
		% Daily Value*
Total Fat	11.36g	95%
Cholesterol	60.7mg	110%
Sodium	706.7mg	160%
Potassium	122.57mg	14%
Total Carbs	45.01g	82%
Sugars	2.84g	62%
Dietary Fiber	2.77g	60%
Protein	13.79g	150%
Vitamin C	17.3mg	157%
Iron	2.8mg	84%
Calcium	199.7mg	109%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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