| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
A, Food, Of, To, Z |
1 |
Servings |
INGREDIENTS
| 250 |
g |
Fresh fettuccini, 9oz |
|
|
Half an onion, peeled and |
|
|
sliced |
| 1 |
|
Bulb fennel, finely chopped |
| 1 |
|
Clove garlic, crushed |
| 50 |
g |
Button mushrooms, quartered |
|
|
2oz |
| 1 |
|
Lemon, Zest of |
| 1 |
T |
Parsley, chopped |
| 50 |
g |
Crumbled Feta, 2oz |
| 100 |
|
Fromage frais, 3 1/2fl oz |
| 1 |
T |
Olive oil |
|
|
Few drops of evening primose |
|
|
oil |
| 2 |
|
Apples |
| 1 |
|
Whole cucumber |
| 1 |
|
Bulb raw fennel |
| 1 |
|
Flat leaf parsley |
| 1 |
|
Fat, 0 Other Carbohydrates |
INSTRUCTIONS
Bring a pan of salted water to the boil to cook the pasta. Meanwhile
heat up a frying pan and pour in a little olive oil. When the oil is
hot add the onions and fennel. Cook the ingredients for 3-4 minutes
and then add the garlic and mushrooms. Continue to cook for 2 minutes
and then add the pasta to cook in the boiling water. Cook according to
the instructions. In a large bowl add the cooked pasta with the cooked
onion and mushroom mixture and then crumble in the Feta and add 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 pieces that will fit in the
jucier. Juice everything and then thorougly mix together. Serve ice
cold preferably with crushed ice. Converted by MC_Buster. Per
serving: 378 Calories (kcal); 15g Total Fat; (32% calories from fat);
6g Protein; 67g Carbohydrate; 0mg Cholesterol; 58mg Sodium Food
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 3 Fruit; 2
Converted by MM_Buster v2.0n.
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