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Ingredientes
- 2 x Celery stalks, julienned
- 2 x Carrots, julienned
- 12 ounce Fettuccine
- 8 x Garlic cloves, minced
- 1/4 c. Extra virgin olive oil
- 4 Tbsp. Mint, minced Salt & pepper
Direcciones
- Place the celery & carrots in a large pan of water, bring to the boil, add in the fettuccine & salt & cook till*al dente*. Drain.
- Meanwhile, hot the garlic in the extra virgin olive oil till fragrant & slightly golden brown, then remove from the heat & add in the mint leaves, pepper & extra salt to taste.
- Toss the pasta & vegetables with the garlic-mint sauce & serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 4 servings | |
| Calories 458 | |
| Calories from Fat 131 | 29% |
| Total Fat 14.92g | 19% |
| Saturated Fat 2.13g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 40mg | 2% |
| Potassium 355mg | 10% |
| Total Carbs 68.56g | 18% |
| Dietary Fiber 4.0g | 13% |
| Sugars 3.94g | 3% |
| Protein 11.87g | 19% |
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