A comforting, simple and quick dish: pasta cooked in a pan with stewed leek and made creamy with crumbled feta and a drizzle of oil.
Step 1 of 5: In a pan, heat a drizzle of oil and add the sliced leek; season with salt and pepper.
Step 2 of 5: Add a splash of hot water and slowly stew the leek until it becomes soft.
Step 3 of 5: Pour the pasta directly into the pan with the leek and cook it, stirring as if for a risotto, adding hot water when needed until fully cooked.
Step 4 of 5: At the end of cooking, remove from the heat and add the crumbled feta and another drizzle of oil; stir until everything becomes creamy.
Step 5 of 5: Plate and finish with a grind of black pepper before serving.
Recipe by
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Allergens detected: Gluten and Milk
| Average values | Per serving205 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 1,857 kJ444 kcal | 906 kJ217 kcal |
| Fat | 9.51 g | 4.64 g |
| of which saturated fatty acids | 5.95 g | 2.9 g |
| Carbohydrates | 69.29 g | 33.8 g |
| of which sugars | 7.2 g | 3.51 g |
| Fibre | 4.61 g | 2.25 g |
| Protein | 19.07 g | 9.3 g |
| Salt | 0.59 g | 0.29 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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