| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Tamara2 |
1 |
Servings |
INGREDIENTS
| 500 |
g |
Dried fettuccine |
| 4 |
T |
Olive oil |
| 4 |
|
Cloves garlic, minced |
| 4 |
|
Spring onions, finely sliced |
| 1 |
c |
Chopped parsley |
| 3 |
T |
Minced fresh mint leaves, or |
|
|
to taste |
| 4 |
|
Punnets cherry tomatoes |
|
|
halved |
| 200 |
g |
Mild goat cheese such as |
|
|
Montrachet crumbled |
INSTRUCTIONS
In a Morganware Pasta Pot* of boiling salted water, cook the
fettuccine until it is al dente. While the fettuccine is cooking, heat
the oil and the garlic in a small saucepan over a low heat just until
the mixture is hot. Remove the pan from the heat. Drain the
fettuccine well and in a bowl toss it with the oil mixture, the minced
parsley, the mint, the tomatoes, the goat cheese and salt and pepper
to taste. Divide the pasta evenly between four bowls and serve
immediately, garnished with additional parsley and grated parmesan.
Serve garnished with chives. Converted by MC_Buster. Per serving: 536
Calories (kcal); 55g Total Fat; (88% calories from fat); 4g Protein;
12g Carbohydrate; 0mg Cholesterol; 45mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other
Carbohydrates Converted by MM_Buster v2.0n.
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