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How To make Leek and Zucchini Pasta
2 ea Leeks,medium
2 tb Vegetable oil
1 1/2 c Mushrooms,sliced
1 ea Tomato,large,diced
1 ea Zucchini,medium,julienned
1/4 c Wine, white,dry
1 c Sour cream
1 ts Tarragon leaves
1/2 ts Salt
3 c Rotini pasta
Discard green part of leeks and slice thinly lengthwise. In large fry pan, heat oil over medium-high heat. Saute leeks,mushrooms,tomato and zucchini 5 minutes. Add wine and simmer 5 minutes longer. Stir in cream,tarragon
and salt. Bring to a boil and simmer until slightly thickened. While preparing sauce, cook pasta according to package directions. Drain well. Spoon onto plates and top with sauce. Excellent served with chicken brochettes.
How To make Leek and Zucchini Pasta's Videos
Zucchini and Leek Pasta
Brooke from the team of BITES joins Ashley in the kitchen as he shows us how to make a quick and simple recipe; Zucchini and Leek Pasta.
Directed and Produced by Samantha Capol
Music by Fortadelis
Leek Gratin Recipe | A Well-Seasoned Kitchen®
Leek Gratin - easy to prepare, full of flavor, and great year round on special days, from Easter to Thanksgiving!Chopped hard-boiled eggs are topped with sautéed leeks and a Parmesan-Cheddar cheese sauce. Leeks are in the same family as onions and shallots, but are milder and a bit sweeter, which is why I love them in this gratin dish. Prepare earlier in the day, then pop in the oven to bake just prior to serving. What could be easier? Find the recipe and more cooking inspiration here:
Roasted Spaghetti Squash With Leek, Mushroom & Sage
Are you looking for a simple recipe that can accommodate the whole family? Check out this delicious spaghetti squash recipe. When I'm planning my meal prep for the week, I always try to create recipes that are nutritionally dense - incorporating variety of veggies and of course making sure they are easy to make and teenage approved ;) This recipe fits the bill for our family.
You don't have to overhaul your whole diet to improve your health. Start with one meal and then keep adding to it. I like to keep the focus on adding nourishing nutrients vs taking things out.
What I love about this recipe is that it is so easy to accommodate all of our nutritional needs. If you want a more filling meal, simply add some pasta to this, my family loves using Kamut pasta. If you want to do low carb, simply omit the pasta and add a bit of protein to it like some hemp hearts, or grilled chicken or fish.
The possibilities are endless!
Barilla | Red Lentil Penne with Zucchini, Leek and Feta
RED LENTIL PENNE WITH ZUCCHINI, LEEK AND FETA
Serves 2
INGREDIENTS:
160g Barilla Red Lentil Penne
20ml Extra Virgin Olive oil
1 tbs sherry vinegar
1 tsp whole grain mustard
1 tsp honey
1 tsp smoked paprika
½ garlic clove, chopped
1 zucchini, sliced
30g spring onion
6 leaves fresh basil
50g feta
PREPARATION:
- Bring a large pot of water to the boil, season with salt and cook the Red Lentil Penne according to packet instructions.
- Drain the Penne and toss with 1 teaspoon of olive oil, place on a tray to cool down. Meanwhile
in a large frypan, saute the zucchini with garlic and a little olive oil until browned, season with salt and pepper to taste and set aside.
- In a large bowl combine the sherry vinegar, mustard, honey and smoked paprika and whisk together. Stream in the remaining olive oil and whisk until the dressing is thick. Season
with salt and pepper to taste.
- Once the zucchini has cooled down, combine all the ingredients in a large bowl
and serve.
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Spaghetti with Butternut Leek Parmesan Sauce
Spaghetti with Butternut Leek Parmesan Sauce – you’ll swear this is full of cream and butter, but it’s not!
My Favorite Italian Pasta
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AGLIO E OLIO
8oz pasta
4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
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