Fetuccine Primavera With Toasted Almonds

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Title: FETUCCINE PRIMAVERA WITH TOASTED ALMONDS
Categories: Pasta
Yield: 1 servings

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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