Fettuccine & Vegetables in a Garlic-Mint Sauce
Fettuccine and Vegetables in a Garlic-Mint Sauce recipe
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 |
celery stalks
julienned |
*
|
|
| 2 |
carrots
julienned |
*
|
|
| 12 | ounces |
pasta, fettuccine
|
|
| 8 |
garlic cloves
chopped |
*
|
|
| ¼ | cup |
olive oil
|
|
| 4 | tablespoons |
mint leaves
chopped |
|
|
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
celery stalks
julienned |
*
|
| 2 | each |
carrots
julienned |
*
|
| 346.8 | ml/g |
pasta, fettuccine
|
|
| 8 | each |
garlic cloves
chopped |
*
|
| 59 | ml |
olive oil
|
|
| 6E+1 | ml |
mint leaves
chopped |
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Place the celery and carrots in a large pan of water, bring to the boil, add the fettuccine and salt and cook until al dente. Drain.
Meanwhile, warm the garlic in the olive oil until fragrant and slightly golden, then remove from the heat and add the mint leaves, pepper and; extra salt to taste.
Toss the pasta and vegetables with the garlic-mint sauce and serve immediately.
