| Feta Fettuccini with Fennel And Mushroom
250 grams of fresh fettuccini; (9oz)
Half an onion, peeled and chopped
1 Bulb fennel, finely chopped
1 Clove garlic, crushed
50 grams of Button mushrooms; quartered
1 Lemon; Zest of
1 tablespoon of parsley, chopped
50 grams of crumbled Feta; (2oz)
100 milliliters Fromage frais; (3 1/2fl oz)
1 tablespoon of Olive oil
Few drops of evening primose
DETOX DRINK
2 Apples
1 Whole cucumber
1 Bulb raw fennel
1 bunch Flat leaf parsley |
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Bring a pan of salted water to the boil to cook the pasta. Meanwhile heat up a frying pan and pour in a little olive oil. When the oil is hot add the onions and fennel. Cook the ingredients for 3-4 minutes and then add the garlic and mushrooms. Continue to cook for 2 minutes and then add the pasta to cook in the boiling water. Cook according to the instructions. In a large bowl add the cooked pasta with the cooked onion and mushroom mixture and then crumble in the Feta and add the lemon zest, parsley and finally the fromage frais. Mix well with a fork and then serve in a dish with a sprinkling of chopped parsley over the top. For the detox drink: Peel and wash all the ingredients thoroughly. Cut all the ingredients into pieces that will fit in the juicer. Juice everything and then thoroughly mix together. Serve ice cold preferably with crushed ice. Converted by MC_Buster. Per serving: 378 Calories (kcal); 15g Total Fat; (32% calories from fat); 6g Protein; 67g Carbohydrate; 0mg Cholesterol; 58mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 3 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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