Eyeballs Fettuccine
You can never have too many main course recipes, so give Eyeballs Fettuccine a try.
- Servings: 4
- Total cooking time:
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
Instructions:
- 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.
