| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
|
Pasta |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Broccoli florets |
| 2 |
c |
Cauliflower florets |
| 1 |
c |
Asparagus or green bean |
|
|
pieces |
| 1 |
lb |
Fresh fettucine |
| 1/4 |
c |
Olive oil, less |
| 1 |
|
Onion, chopped |
| 1 |
|
Carrot, chopped |
| 1 |
|
Sweet red pepper, chopped |
| 4 |
|
Cloves garlic chopped |
| 1/2 |
c |
Vegetable stock or water |
| 2 |
T |
Chopped fresh basil, or |
|
|
dried |
| 1/4 |
t |
Pepper |
| 1/2 |
c |
Parmesan cheese |
| 1/2 |
c |
Toasted silvered almonds |
INSTRUCTIONS
Steam broccoli, cauliflower and asparagus for 5-8 minutes or until
tender-crisp. 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 medium-high heat; saute onion for 3-5 minutes
or until golden brown. Ad 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
Parmesan. Arrange on serving platter, sprinkle with almonds. busted by
sooz Posted to recipelu-digest Volume 01 Number 250 by James and Susan
Kirkland <kirkland@gj.net> on Nov 12, 1997
A Message from our Provider:
“The biblical concept of love says no to acts of selfishness within marital and other human relationships. #R. C. Sproul”