Filter
Reset
Sort ByRelevance
LESLEYB
Penne with leeks, pancetta and parmesan
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat 2 tablespoons of oil and fry the pancetta 2-3 minutes.
-
Add the leek and fry for about 3 minutes. Cook the pasta.
-
Spoon the lemon zest and juice, mozzarella and parsley through the pre-mix.
-
Drain the pasta and collect the cooking liquid. Spoon the pasta through the leek and pancetta in the pan, heat and add some cooking water.
-
Sprinkle the pasta before serving with the Parmesan cheese and drizzle with the rest of the oil.
-
20 minMain dishPizza Dough, tomato, olive without pit, olive oil, Red wine vinegar, Mozzarella, arugula, Parmesan cheese,pizza with olive, tomato, arugula, parmesan and mozzarella -
450 minMain dishfreezer Taste of the World short ribs, coarse sea salt, mashed black peppercorns, sweet potato, traditional olive oil, fresh chives, sour cream, ground cumin, chiliflakes,texas style short ribs with puffed sweet potato -
25 minMain dishfine mie, Chestnut mushroom, pak choi, sunflower oil, tofu natural, wok sauce teriyaki honey,oriental noodles with bok choy -
50 minMain dishfrozen cod, thawed, olive oil, large onion (chopped), 1 clove of garlic, red pointed pepper, ripe tomato, fresh oregano, finely chopped, gluten-free corn fusilli, mild paprika, grated mature cheese,corn paste with tomato-pepper sauce and fish
Nutrition
850Calories
Sodium0% DV0g
Fat71% DV46g
Protein60% DV30g
Carbs26% DV78g
Fiber0% DV0g
Loved it