Fetuccine Primavera With Toasted Almonds

Servings: 1
Ingredients:

2 c  Broccoli florets
2 c  Cauliflower florets
1 c  Asparagus or green bean
Pieces
1 lb Fresh fettuccine
1/4 c  Olive oil (less)
1    Onion, chopped
1    Carrot, chopped
1 sm Sweet red pepper -- chopped
4    Cloves garlic chopped
1/2 c  Vegtable stock or water
2 tb Chopped fresh basil (or
Dried)
1/4 ts Pepper
1/2 c  Parmesean cheese
1/2 c  Toasted silvered almonds

Steam broccoli, cauliflower and asparagus for 5-8 minutes or until
tender-crisp. Meanwhile in large saucepan of boiling salted water, cook
fresh fettuccine for 5 - 7 minutes, (if using dried 12 - 15 minutes) or
until tender but firm. Drain well.

Meanwhile, in large skillet, heat oil over medium-high heat; saute onion
for 3-5 minutes or until golden brown. Add carrot, red pepper and garlic;
saute for 2-3 minutes or until vegetables are tender-crisp. Add to drained
pasta along with broccoli mixture, stock, basil and pepper. Toss with
Parmesean. Arrange on serving platter, sprinkle with almonds.

Recipe By : mcrae@cs.ubc.ca (Valerie McRae)

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