Fettucine primavera with toasted almonds

1 Servings

Ingredients

Quantity Ingredient
2 cups Broccoli florets
2 cups Cauliflower florets
1 cup Asparagus or green bean pieces
1 pounds Fresh fettucine
¼ cup Olive oil (less)
1 Onion; chopped
1 Carrot; chopped
1 small Sweet red pepper; chopped
4 Cloves garlic chopped
½ cup Vegetable stock or water
2 tablespoons Chopped fresh basil (or dried)
¼ teaspoon Pepper
½ cup Parmesan cheese
½ cup Toasted silvered almonds

Directions

Steam broccoli, cauliflower and asparagus for 5-8 minutes or until tender-crisp. Meanwhile in large saucepan of boiling salted water, cook fresh fettucine 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.

Ad 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 Parmesan. Arrange on serving platter, sprinkle with almonds.

busted by sooz

Posted to recipelu-digest Volume 01 Number 250 by James and Susan Kirkland <kirkland@...> on Nov 12, 1997

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