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Curly Fettuccine With Garden Vegetables & Fetta

Ingredients

  • 250g curly fettucine
  • 1tbsp olive oil
  • 2 cloves garlic, crushed
  • 1 leek white part only, sliced thinly
  • 1 bunch asparagus, trimmed
  • 375ml Carnation Light & Creamy evaporated milk
  • 1 cup frozen peas
  • 2tsp finely chopped tarragon
  • 100g reduced fat fetta, diced
  • 1/4 cup shaved parmesan cheese

Recipe

  1.  Cook pasta according to directions on packet; drain; keep warm
  2.  Heat oil in large frying pan, add garlic and leek, cook 2 mins. Add asparagus, cook a further 2 mins.
  3. Reduce heat, add evaporated milk, peas and tarragon. Bring to boil, simmer 3 mins.
  4. Add pasta, fetta, and parmesan. Serve immediately.

 

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Acknowledgment

My Sisters' Kitchen is a project of Darwin Community Arts.

My Sisters' Kitchen is supported by financial assistance from the Australian Government/Department of Immigration and Citizenship under the Settlement Grants Program funding program.

With grateful thanks to Sidney Myer Foundation for their generous contribution towards the continuation of this project from January 2010 until August,  2010.

This project was proudly supported by the Australian Government's Diverse Australia Program in 2009. Administered by the Department of Immigration and Citizenship, the Diverse Australia Program aims to promote respect, fairness, inclusion and a sense of belonging for everyone. For more information on the Diverse Australia Program, visit www.harmony.gov.au  The Department of Immigration and Citizenship contributed $35,000 to this project.

Mix 104.9 The Top End's Feel Good Station www.mix1049.com.au

Harvey Norman

Slice of Heaven

The project is also supported by Melaleuca Refugee Centre

Disclaimer

The contents, information, advice and opinions expressed on this web site are not necessarily those of the Department of Immigration and Citizenship, Melaleuca Refugee Centre, and Darwin Community Arts.