Fetuccine primavera with toasted almonds

 
                  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
 --------  ------------  --------------------------------
    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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