2 cup Broccoli florets
2 cup Cauliflower florets
1 cup Asparagus or green bean pieces
1 lb Fresh fettucine
1/4 cup Olive oil (less)
1 Onion, chopped
1 Carrot, chopped
1 small Sweet red pepper, chopped
4 Cloves garlic chopped
1/2 cup Vegetable stock or water
2 tbsp Chopped fresh basil (or dried)
1/4 tsp Pepper
1/2 cup Parmesan cheese
1/2 cup Toasted silvered almonds
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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
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