Recipe - Fettucine Primavera With Toasted Almonds

2 cup Broccoli florets
2 cup Cauliflower florets
1 cup Asparagus or green bean
pieces
1 pound Fresh fettucine
One fourth cup Olive oil (less)
1 Onion; chopped
1 Carrot; chopped
1 small Sweet red pepper; chopped
4 Cloves garlic chopped
One half cup Vegetable stock or water
2 tablespoon Chopped fresh basil (or
dried)
One fourth teaspoon Pepper
One half cup Parmesan cheese
One half cup Toasted silvered almonds

Steam broccoli, cauliflower and asparagus for 58 minutes or until
tendercrisp. 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 mediumhigh heat; saute onion for 35 minutes or until golden brown.
Ad carrot, red pepper and garlic; saute for 23 minutes or until vegetables
are tendercrisp. 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 recipeludigest Volume 01 Number 250 by James and Susan Kirkland
kirkland@gj.net on Nov 12, 1997