Fettuccine and Vegetables in a Garlic-Mint Sauce

[Guest guest]

Fettuccine and Vegetables in a Garlic-Mint Sauce

 

2 celery stalks,

julienned

2 carrots, julienned

12 ozs. fettuccine

8 garlic cloves,

chopped

1/4 cup olive oil

4 tbsps. mint, chopped

salt and pepper

 

 

Place the celery and carrots in a large pan of water, bring to the boil,

add the fettuccine and salt, cook until al dente. Drain. Meanwhile, warm the

garlic in the olive oil until fragrant and slightly golden, then remove from the

heat, add the mint leaves, pepper and extra salt to taste. Toss the pasta and

vegetables with the garlic-mint sauce, serve immediately. Serves 4.