Fettuccine and vegetables in a garlic-mint sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Celery stalks, julienned | |
| 2 | Carrots, julienned | |
| 12 | ounces | Fettuccine |
| 8 | Garlic cloves, chopped | |
| ¼ | cup | Olive oil |
| 4 | tablespoons | Mint, chopped |
| Salt & pepper | ||
Directions
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