Fetuccine 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 fettuccine
¼ cup Olive oil (less)
1 Onion, chopped
1 Carrot, chopped
1 small Sweet red pepper -- chopped
4 Cloves garlic chopped
½ cup Vegtable stock or water
2 tablespoons Chopped fresh basil (or
Dried)
¼ teaspoon Pepper
½ cup Parmesean 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 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@... (Valerie McRae)

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