Fetuccine Primavera With Toasted Almonds

Course : Italian
Serves: 1
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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 medium onion -- chopped
1 medium 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

Preparation / 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; sauté‚onion for 3-5 minutes or until golden brown. Add carrot, red pepper and garlic; sauté‚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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