Eyeballs Fettuccine
Ingredients
4 Servings of Spinach Fettuccine Pasta, about 375g
16 Cheesy Meatballs
1 Bottle(397g) Prego Traditional Tomato Pasta Sauce
1 Packet Baby Asparagus
Some Red Capsicum
4 Hard Boiled Egg, half
Some Black Olive, cut into rings
Preparation
1
Cook pasta in large saucepan of boiling water until tender, drain and divide among serving plates.
2
Bring some water (lightly season it with some olive oil and salt) to boil in a pan, blanch asparagus in boiling water for 10 seconds then refresh it in cold water.
3
Drain well and decorate it with some red capsicum cubes to resemble "green fingers with red nails". Arrange them into the cooked fettuccine. Set aside.
4
Meanwhile, fry meatballs in a frying pan with some olive oil until slightly brown in colour.
5
Stir in tomato paste sauce and simmer over low heat for about 3 minutes. Turning the meatballs occasionally to coat the sauce.
6
When done, spoon mixture over pasta and assemble the hard-boiled egg on top to form the gruesome eyeballs.
.
About
Spinach Fettuccine with Cheesy Meatballs that served with ready-made Traditional Tomato Pasta Sauce together with some some blanched asparagus decorated with red capsicum to act as the "monster fingers".
Yield:
4 servings
Added:
Wednesday, October 19, 2011 - 1:43am
