Recipe - Fetuccine Primavera With Toasted Almonds

2 cup Broccoli florets
2 cup Cauliflower florets
1 cup Asparagus or green bean
Pieces
1 pound Fresh fettuccine
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 Vegtable stock or water
2 tablespoon Chopped fresh basil (or
Dried)
One fourth teaspoon Pepper
One half cup Parmesean 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 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 mediumhigh heat; saute onion
for 35 minutes or until golden brown. Add 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
Parmesean. Arrange on serving platter, sprinkle with almonds.

Recipe By : mcrae@cs.ubc.ca (Valerie McRae)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini