Title: Fetuccine Primavera with Toasted Almonds
Categories: Pasta
Yield: 1 Servings

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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