| 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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