Fettuccine Primavera with Toasted Almonds
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup asparagus or green bean pieces
- 1 pound 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 vegetable stock or water
- 2 Tbsp chopped fresh basil
- 1/4 tsp pepper
- 1/2 cup Parmesan cheese
- 1/2 cup 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 Parmesan. Arrange on serving platter, sprinkle with almonds.
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