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