Fettuccine and vegetables in a garlic-mint sauce

Yield: 4 Servings

Measure Ingredient
2 \N Celery stalks, julienned
2 \N Carrots, julienned
12 ounces Fettuccine
8 \N Garlic cloves, chopped
¼ cup Olive oil
4 tablespoons Mint, chopped
\N \N Salt & pepper

Place the celery & carrots in a large pan of water, bring to the boil, add the fettuccine & salt & cook until *al dente*. Drain.

Meanwhile, warm the garlic in the olive oil until fragrant & slightly golden, then remove from the heat & add the mint leaves, pepper & extra salt to taste.

Toss the pasta & vegetables with the garlic-mint sauce & serve immediately.

Marlena Spieler, "200+ Vegetarian Recipes" File

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