| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Tamara2 |
1 |
servings |
INGREDIENTS
| 500 |
g |
Dried fettuccine |
| 4 |
tb |
Olive oil |
| 4 |
|
Cloves garlic; minced |
| 4 |
|
Spring onions; finely sliced |
| 1 |
c |
Chopped parsley |
| 3 |
tb |
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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