Fettuccine and Vegetables in a Garlic-Mint Sauce
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INGREDIENTS
INSTRUCTIONS
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. Marlena Spieler, "200+ Vegetarian Recipes" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
NOTES
Nutrition
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| Serving Size: 1 Serving (87g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 330 | ||
| Calories from Fat: 46 (14%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 5.1g | 7 % | |
| Saturated Fat 0.7g | 4 % | |
| Monounsaturated Fat 2.9g | ||
| Polyunsanturated Fat 1.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 41.3mg | 1 % | |
| Potassium 247mg | 7 % | |
| Total Carbohydrate 66.6g | 20 % | |
| Dietary Fiber 9.2g | 37 % | |
| Sugars, other 57.3g | ||
| Protein 6.3g | 9 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 330
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