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 |
|
Sweet red pepper, chopped |
4 |
|
Cloves garlic chopped |
1/2 |
c |
Vegtable stock or water |
2 |
T |
Chopped fresh basil, or |
|
|
Dried), Dried |
1/4 |
t |
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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