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Measurements

FETTUCCINE & VEGETABLES IN A GARLIC-MINT SAUCE

Yield: 4 Servings

  • 2 ea Celery stalks, julienned
  • 2 ea Carrots, julienned
  • 12 oz Fettuccine
  • 8 ea Garlic cloves, chopped
  • 1/4 c Olive oil
  • 4 tb Mint, chopped
  • 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.


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