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