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Fetuccine Primavera With Toasted Almonds

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FETUCCINE PRIMAVERA WITH TOASTED ALMONDS
 Categories: Pasta
      Yield: 1 Servings
 
      2 c  Broccoli florets
      2 c  Cauliflower florets
      1 c  Asparagus or green bean
           Pieces
      1 lb Fresh fettuccine
    1/4 c  Olive oil (less)
      1    Onion, chopped
      1    Carrot, chopped
      1 sm Sweet red pepper -- chopped
      4    Cloves garlic chopped
    1/2 c  Vegtable stock or water
      2 tb Chopped fresh basil (or
           Dried)
    1/4 ts Pepper
    1/2 c  Parmesean cheese
    1/2 c  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.
  
  Recipe By     : mcrae@cs.ubc.ca (Valerie McRae)
 
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