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Ingredientes
- 250 gm Fresh fettuccini, (9oz) Half an onion, peeled and sliced
- 1 x Bulb fennel, finely minced
- 1 x Clove garlic, crushed
- 50 gm Button mushrooms, quartered (2oz)
- 1 x Lemon, Zest of
- 1 Tbsp. Parsley, minced
- 50 gm Crumbled Feta, (2oz)
- 100 ml Fromage frais, (3 1/2fl ounce)
- 1 Tbsp. Extra virgin olive oil Few drops of evening primose oil
- 2 x Apples
- 1 whl cucumber
- 1 x Bulb raw fennel
- 1 bn Flat leaf parsley
Direcciones
- Bring a pan of salted water to the boil to cook the pasta.
- Meanwhile heat up a frying pan and pour in a little extra virgin olive oil. When the oil is warm add in the onions and fennel. Cook the ingredients for 3-4 min and then add in the garlic and mushrooms. Continue to cook for 2 min and then add in the pasta to cook in the boiling water. Cook according to the instructions.
- In a large bowl add in the cooked pasta with the cooked onion and mushroom mix and then crumble in the Feta and add in the lemon zest, parsley and finally the fromage frais.
- Mix well with a fork and then serve in a dish with a sprinkling of choppped parsley over the top.
- For the detox drink: Peel and wash all the ingredients thoroughly. Cut all the ingredients into pcs which will fit in the jucier. Juice everything and then thorougly mix together. Serve ice cool preferably with crushed ice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 912g | |
| Calories 558 | |
| Calories from Fat 226 | 41% |
| Total Fat 25.75g | 32% |
| Saturated Fat 9.47g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 743mg | 31% |
| Potassium 2054mg | 59% |
| Total Carbs 79.04g | 21% |
| Dietary Fiber 20.4g | 68% |
| Sugars 38.94g | 26% |
| Protein 13.64g | 22% |
