| 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
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