Farm Stand Fettuccine With Fennel, Leeks And Tomato

By á-170456

Ingredients

• 1 cup diced seeded tomato
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• Red pepper flakes to taste
• 1/3 pound dried fettuccine
• 2 fennel bulbs
• 1 cup sliced leeks, white and light green parts
• 1/4 cup thinly-sliced basil
• 2 tablespoons grated Parmigiano-Reggiano plus more

Details

Servings 2

Preparation

Step 1

Cut fennel bulbs crosswise into thin slices. Keep covered in water and drain right before using.

Place tomato, oil, vinegar, 1/4 teaspoon salt and red pepper flakes to taste in large shallow bowl. Set aside.

Cook fettuccine according to package directions. About 1 minute before it's completely cooked (test it by tasting it), add drained fennel. Add leeks 30 seconds later. Reserve 1 cup cooking liquid; drain contents, place in reserved bowl with tomato mixture. Toss several times until well mixed, adding cooking liquid if mixture is too dry. Toss in basil and cheese. Taste and adjust seasoning.

Serve hot or warm. Pass more grated cheese separately.

This recipe yields 2 servings.

Each serving: 482 calories; 348 mg sodium; 5 mg cholesterol; 17 grams fat; 70 grams carbohydrates; 14 grams protein; 1.52 grams fiber.