Serves:

Ingredients:

2 ea Celery stalks, julienned
2 ea Carrots, julienned
12 oz Fettuccine
8 ea Garlic cloves, chopped
1/4 c Olive oil
4 tb Mint, chopped
Salt & pepper

Method:

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"