| 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 |
sm |
Sweet red pepper; chopped |
| 4 |
|
Cloves garlic chopped |
| 1/2 |
c |
Vegetable stock or water |
| 2 |
tb |
Chopped fresh basil (or dried) |
| 1/4 |
ts |
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
<[email protected]> on Nov 12, 1997
A Message from our Provider:
“We simply prepare ourselves. God fills us.”