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
Cook pasta in large saucepan of boiling water until tender, drain and divide among serving plates.
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.
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.
Meanwhile, fry meatballs in a frying pan with some olive oil until slightly brown in colour.
Stir in tomato paste sauce and simmer over low heat for about 3 minutes. Turning the meatballs occasionally to coat the sauce.
When done, spoon mixture over pasta and assemble the hard-boiled egg on top to form the gruesome eyeballs.
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".
Wednesday, October 19, 2011 - 1:43am