Ingredients
- 4 garlic (cloves chopped)
- 2 cauliflower florets
- 1 onion
- 1 carrot
- 1 sweet pepper (red chopped)
- 200 gr fettuccine (fresh)
- 190 gr asparagus
- 180 gr broccoli florets
- 120 ml vegtable stock
- 60 gr parmesean cheese
- 60 gr silvered almonds (toasted)
- 60 ml olive oil
- 4 gr basil (chopped fresh)
- 1 gr pepper
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 dozen 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)