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Fettucine Primavera with Toasted Almonds

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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
<kirkland@gj.net> on Nov 12, 1997

A Message from our Provider:

“We simply prepare ourselves. God fills us.”

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