2 cup Broccoli florets
2 cup Cauliflower florets
1 cup Asparagus or green bean
Pieces
1 lb Fresh fettuccine
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 Vegtable stock or water
2 tbsp Chopped fresh basil (or
Dried)
1/4 tsp Pepper
1/2 cup Parmesean cheese
1/2 cup Toasted silvered almonds
|
|
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)
|
|
