---------- Recipe via Meal-Master (tm) v8.02

     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     : [email protected] (Valerie McRae)

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