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| Fetuccine Primavera With Toasted Almonds Recipe |
Category: Grains / Pasta
Rating:
N/A
Servings: 1
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Ingredients
2 cup broccoli florets
2 cup cauliflower florets
1 cup asparagus or green bean
1 pieces
1 lb 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 tablespoon chopped fresh basil (or
1 dried)
1/4 teaspoon pepper
1/2 cup parmesean cheese
1/2 cup toasted silvered almonds
Cooking 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@cs.ubc.ca (Valerie McRae)
pasta
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