Fettucine with cherry tomatoes, goat cheese and herb

1 servings

Ingredients

Quantity Ingredient
500 grams Dried fettuccine
4 tablespoons Olive oil
4 Cloves garlic; minced
4 Spring onions; finely sliced
1 cup Chopped parsley
3 tablespoons Minced fresh mint leaves; or to taste
4 Punnets cherry tomatoes; halved
200 grams Mild goat cheese such as Montrachet; crumbled

Directions

In a Morganware Pasta Pot* of boiling salted water, cook the fettuccine until it is al dente.

While the fettuccine is cooking, heat the oil and the garlic in a small saucepan over a low heat just until the mixture is hot. Remove the pan from the heat.

Drain the fettuccine well and in a bowl toss it with the oil mixture, the minced parsley, the mint, the tomatoes, the goat cheese and salt and pepper to taste.

Divide the pasta evenly between four bowls and serve immediately, garnished with additional parsley and grated parmesan.

Serve garnished with chives.

Converted by MC_Buster.

Per serving: 536 Calories (kcal); 55g Total Fat; (88% calories from fat); 4g Protein; 12g Carbohydrate; 0mg Cholesterol; 45mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2½ Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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