Pasta and Minty Vegetables

Pasta and Minty Vegetables

INGREDIENTS
5

DIFFICULTY
Easy

SERVINGS
8

RATING

PREPARATION TIME
5 mins

COOKING TIME
20 mins

AGE GROUP
12 – 36 months

INGREDIENTS
125 grams (4 ounces) of pasta – eg. fettuccine, tagliatelli
1 carrot
1 stick of celery
1 tablespoon of olive oil
2 tablespoons of finely chopped fresh mint

METHOD
1. Wash the celery and remove any coarse parts, then cut into small dice.

2. Peel the carrot and cut into small dice.

3. Heat up a medium sized pot, add a little oil and put in the carrot and celery. Cook until soft and remove from pot.

4. Then add water to the pot so it is half full. Bring to the boil over high heat then add the pasta and bring back to the boil.

5. Reduce the heat to high/medium to boil steadily for about 10 minutes, or until everything is soft (pasta cooking times vary) then drain the pasta and then add the vegetables to a small bowl.

6. Put the pan back over very low heat to just warm the olive oil through, stir in the mint briefly, then pour the minty oil over the pasta and vegetables in the bowl.

7. Stir well, chopping up the pasta to suitably sized pieces.

HANDY HINTS

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