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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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