Eyeballs Fettuccine

Eyeballs Fettuccine

Eyeballs Fettuccine

45 minutes

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Details
  • Serving Size:   4
  • Dairy-Free:   True
  • Weight Watchers:   9 Points
Cuisine
  • side dish
  • lunch
  • main course
  • main dish
  • dinner
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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.

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