Fetuccine Primavera with Toasted Almonds

Recipe By : mcrae@cs.ubc.ca (Valerie McRae)
Serving Size : 1 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
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2 cups broccoli florets
2 cups cauliflower florets
1 cup asparagus or green bean pieces
1 pound fresh fettuccine
1/4 cup olive oil (less)
1 onion, chopped
1 carrot, chopped
1 small sweet red pepper — chopped
4 cloves garlic chopped
1/2 cup vegtable stock or water
2 tablespoons chopped fresh basil (or dried)
1/4 teaspoon pepper
1/2 cup Parmesean cheese
1/2 cup 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.

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