Fettucine with feta and greens
Whether you're planning an elaborate menu or only planning ahead for tomorrow's Fettucine with feta and greens. This recipe comes from many years of participating in in the kitchen. I realize that adding a couple ingredients to some recipe adds thickness to what is ordinarily dull. You may well be looking for lighter food items to create along with your leftovers. Great and light Fettucine with feta and greens perfect for post-vacation. The substances in this recipe get your tongue pounding, and are very waist-friendly once you require a'bite' following an active vacation. Utilizing a few elements as choices, this soup is filled with a fall and hot flavor that produces it creamy. The perfect Fettucine with feta and greens to heat up you on cool winter days. Great for utilizing leftover. Serving-size is also a significant factor in your daily diet . You need to compare the exact sum of the food you generally eat into the serving size listed on the label. Eating huge portions or portions can result in fat gain.
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How to make Fettucine with feta and greens
Yield = 4Prep time: 0:10
Cook time: 0:10
Total time: 0:20
Ingredients
- 1 cup frozen peas
- 375g Coles Brand Fettuccine
- 450g broccoli, cut into small florets
- 100g prosciutto, from the deli
- 1 tablespoon extra virgin olive oil
- 75g feta, crumbled
- Carrot ribbons, optional, to serve
- Basil leaves, optional, to serve
Method
- Step 1 Place the peas in a sieve and partially thaw under warm water for 1 min.
- Step 2 Cook the fettucine in a large pan of salted boiling water following packet directions, adding the peas and broccoli in the last 2 mins of cooking, until the vegetables are just tender and the pasta is al dente. Drain and return to the pan.
- Step 3 Meanwhile, cook the prosciutto under a hot grill or in a frying pan until brown and crisp. Cool slightly, then crumble into pieces.
- Step 4 Add the oil, prosciutto and feta to the fettuccine mixture. Toss to combine.
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