Name: Fetuccine Primavera with Toasted Almonds
Ingredients: 2 c Broccoli florets; 2 c Cauliflower florets; 1 c Asparagus or green bean; Pieces; 1 lb Fresh fettuccine; 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 Vegtable stock or water; 2 tb Chopped fresh basil (or; Dried); 1/4 ts Pepper; 1/2 c Parmesean cheese; 1/2 c Toasted silvered almonds

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Pasta	1	Servings

INGREDIENTS

2	c	Broccoli florets
2	c	Cauliflower florets
1	c	Asparagus or green bean
		Pieces
1	lb	Fresh fettuccine
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	Vegtable stock or water
2	tb	Chopped fresh basil (or
		Dried)
1/4	ts	Pepper
1/2	c	Parmesean 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 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; saute onion
for 3-5 minutes or until golden brown. Add 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
Parmesean. Arrange on serving platter, sprinkle with almonds.
Recipe By     : mcrae@cs.ubc.ca (Valerie McRae)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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