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
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|Serving Size: 1 Serving (87g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 46 (14%)|
|Amt Per Serving||% DV|
|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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Calories per serving: 330
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