Ingredients

2 each celery stalks, julienned
2 each carrots, julienned
12 ounces fettuccini
8 each garlic cloves, chopped
1/4 C. olive oil
4 Tbsp. mint, chopped
salt and pepper

Cooking Instructions

Place the celery and carrots in a large pan of water, bring to the boil, add the fettuccini and salt and cook until al dente. Drain. Meanwhile, warm the garlic in the olive oil until fragrant and slightly golden, then remove from the heat and add the mint leaves, pepper and extra salt to taste. Toss the pasta and vegetables with the garlic mint sauce and serve immediately.
 
 
"For life is more than food, and the body more than clothing." (Luke 12:23)