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)