Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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)

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