| 1 box | BARILLA Fettuccine |
| 1/4 cup | extra virgin olive oil |
| 1 clove | garlic, minced |
| 2-3 medium | leeks, cut into thin slices (about 3 cups) |
| 1/4 cup | vegetable broth |
| 1/2 lb. medium | shrimp, cleaned and deveined |
| 1 cup | dry white wine |
| 1 tsp. | salt |
| 1/8 tsp. | freshly ground black pepper |
| 2 tbsp. | chopped parsley |
| 1/2 lb. | green beans, trimmed, cut into 1-inch pieces (about 2 cups) |
| 1/4 cup | freshly grated Parmigiano cheese |
BRING a large pot of water to a boil.
HEAT oil in large skillet over medium heat. Add garlic; sauté 1 to 2 minutes until tender. Stir in leeks; cook 10 minutes, stirring occasionally and adding small amounts of vegetable broth at a time.
STIR in shrimp and wine; bring to a simmer. Cook 5 to 6 minutes, stirring occasionally, until reduced slightly. Season with salt and pepper.
COOK Fettuccine according to package directions, adding green beans during last 5 minutes of cook time. Drain and return to pot.
ADD shrimp mixture to hot Fettuccine; toss. Transfer to serving platter; sprinkle with grated cheese.
Substitute broccoli for green beans