Fettuccine & Vegetables In A Garlic-Mint Sauc
pasta, vegetables
2 each celery stalks, julienned
2 each carrots, julienned
12 oz fettuccine
8 each garlic cloves, chopped
1/4 cup olive oil
4 tablespoon mint, chopped
1 salt & pepper
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.
Yield: 4 servings
