Fancy fettucine? Dinner sorted with this delicate Zucchini and Leek Fettuccine


1 tablespoon of olive oil                                                        

medium zucchini finely chopped                                                    

¼ of a leek finely sliced

3-4 anchovy fillets chopped and some oil from them

250g beef mince                                                     

1 large garlic clove crushed


homemade or bought Fettuccine


Heat oil in a large non-stick frying pan over medium heat. Add zucchini and the leek and cook until just soft. Cook fettuccine as per instructions.

Add the anchovies, then the beef mince and cook until just browned then add the garlic.

Add a small dash of the anchovy oil and some salt if needed.

Add and combine the freshly cooked and drained fettuccine to the zucchini mixture. Season with salt and pepper and serve with the parmesan cheese.

Recipe and photo submitted by Debbie Reid, Kyogle CWA Evening Branch

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