*  Exported from  MasterCook II  *

                 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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