Beef / Pork

Pasta with Pancetta, Leeks and Courgettes is for Dinner.

Pasta with Pancetta, Leeks and Courgettes takes 5 minutes to prepare.

Pasta with Pancetta, Leeks and Courgettes takes 20 minutes to cook.

Pasta with Pancetta, Leeks and Courgettes makes 4 servings.

The ingredients for Pasta with Pancetta, Leeks and Courgettes are:

• 300g pasta shells (conchiglie)
• sea salt and black pepper
• 3–4 tbsp olive oil
• 125g pancetta, sliced
• 2 medium leeks, trimmed and finely sliced
• 250g courgettes
• 2–3 tbsp crème fraîche
• Bunch of flat leaf parsley, chopped
• Parmesan shavings to serve

Here is how you make Pasta with Pancetta, Leeks and Courgettes:

Add the pasta shells to a pot of boiling salted water and cook for 10–12 minutes, or until al dente. Meanwhile, heat the olive oil in a large pan and add the pancetta. Fry for a few minutes until it is golden brown, then add the leeks, mushrooms and a little salt and pepper. Stir over high heat for 6–8 minutes until the leeks are tender. Drain the pasta and immediately toss with the pancetta, leeks and mushrooms. Stir in the crème fraîche and season with salt and pepper to taste. Scatter over the chopped parsley to serve.Number of Servings: 4Recipe submitted by SparkPeople user ANDYSAM.

The nutritional information for Pasta with Pancetta, Leeks and Courgettes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 434.7

• Total Fat: 27.6 g
• Cholesterol: 55.1 mg
• Sodium: 699.2 mg
• Total Carbs: 27.7 g
• Dietary Fiber: 1.3 g
• Protein: 19.0 g