A recipe for Fetuccine Primavera with Toasted Almonds. Follow the simple recipe instructions for Fetuccine Primavera with Toasted Almonds shared by other home cooking experts.
Ingredients
2 c. Broccoli florets2 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. vegetable stock or water
2 Tbs. Chopped fresh basil (or
Dried)
1/4 Tsp. Pepper
1/2 c. Parmesan cheese
1/2 c. Toasted silvered almonds
Directions
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. Recipe By : mcrae at cs.ubc.ca (Valerie McRae)
