301 kcalEyeballs Fettuccine
40 min serves 4
Dairy-Free
18gprotein12gcarbs21gfat
Ingredients
- •servings of spinach fettuccine pasta
- •16 cheesy meatballs
- •397 g prego tomato pasta sauce
- •1 Packet baby asparagus
- •1 capsicum
- •4 eggs
- •1 olive
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Method
From foodista.com — read the original
- 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.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com