Fettuccine With Lima Beans, Peas, and Leeks

Fettuccine With Lima Beans, Peas, and Leeks
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Cook the pasta according to the package directions, adding the beans and peas during the last 2 minutes of cooking. Drain.
  2. Meanwhile, heat the oil in a large skillet over medium heat. Add the leeks and season with ½ teaspoon salt and ¼ teaspoon pepper.
  3. Cook the leeks, stirring occasionally, until tender (but not brown), 8 to 10 minutes.
  4. Add the cream and cook until slightly thickened, 3 to 4 minutes.
  5. Add the pasta and tarragon to the skillet and toss to combine. Sprinkle with the cheese before serving.
By March, 2010

Nutritional Information

  • Per Serving
  • Calories 684
  • Fat 27g
  • Sat Fat 13g
  • Cholesterol 66mg
  • Sodium 317mg
  • Protein 22g
  • Carbohydrate 90g
  • Sugar 8g
  • Fiber 9g
  • Iron 6mg
  • Calcium 202mg
What does this mean? See Nutrition 101 .

Quick Tip

Pasta pot
Save some of the water that your pasta has been cooked in. Add a bit to the pasta if it seems dry after it’s been tossed with sauce.

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