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Wholemeal spaghetti with leek and olives

Method

In a pan, fry the thinly sliced leeks in oil. Pour on the white wine and leave to evaporate. Add the chopped olives and the finely sliced celery. Season with salt and pepper and flavour with finely chopped parsley and basil. Cook the pasta in plenty of boiling, salted water, drain and then sauté in the pan. Add the tomatoes and serve.

Ingredients for 4 people
400 gr Spaghetti
120 gr white leek
90 gr green olives
90 gr white celery
4 finely diced tomatoes
20 gr prezzemolo
4 basil leaves
1/2 dl dry white wine
salt
pepper

Whole wheat durum semolina pasta

003 Spaghetti

03 Spaghetti integrali003 Integrale spaghetti
Average nutritional values for 100gr pasta
Energy 342 Kcal - 1449 Kj Fats 1,9 g
Proteins 13,1 g Saturated, mono unsaturated, poly unsaturated fats 0,6 g
Carbohydrates 64,7 g Sugars 4,3 g
Alimentary fibres 7,0 g Sodium 0,004 g