Fettuccine With Vegetables

Preparation:

Preparation: Peel and wash the vegetables then cut the leeks into rounds and slice the courgettes lengthwise. Sauté the leeks in 3 tablespoons of oil in a saucepan, add the still frozen asparagus, then the courgettes. Add salt and pepper, mix and cook the vegetables for 8/10 minutes. Remove from the heat, add finely chopped parsley and basil and a drizzle of oil. Boil the noodles in plenty of hot water, drain them al dente, pour them into the pan with the vegetables and sauté for a few minutes. Transfer to a serving dish, sprinkle with plenty of grated Parmesan and serve.