SERVES: 4
PREP TIME: 10 min
COOK TIME: 20 min
READY TIME: 30 min
CALORIES: 795 (per serving)
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INGREDIENTS
- 2 tablespoons olive oil
- 8 baby leeks, trimmed
- 3 tablespoons marjoram leaves
- 1 tablespoon thyme leaves
- 500 g (1 lb) herb fettuccine
- 2 large ripe tomatoes, sliced
- 200 g (6 ½ oz) smoked mozzarella cheese, sliced
- Cracked black pepper
INSTRUCTIONS
1 Heat oil in a frypan over low heat. Add leeks, marjoram and thyme, and cook for 8 minutes or until leeks are golden and soft.
2 Place pasta in a saucepan of boiling water and cook until al dente. Pile pasta onto serving plates and top with leek mixture, tomatoes, mozzarella and pepper.
3 Place pasta under a hot grill for 1 minute or until mozzarella is melted and golden. Serve with wood-fired bread.
NUTRITION FACTS
Calories: 795 Kcal
Cholesterol: 0 mg
Sodium: 32.3 mg
Carbs: 122.8 g
Protein: 23 g