Fettuccine Primavera with Toasted Almonds |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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from . Ingredients:
2 cups broccoli florets |
2 cups cauliflower florets |
1 cup asparagus, pieces (or green beans) |
1 lb fettuccine |
1/4 cup olive oil |
1 onion, chopped |
1 carrot, diced |
1 small sweet red pepper, diced |
4 cloves garlic, chopped |
1/2 cup vegetable stock |
2 tablespoons fresh basil, chopped |
1/4 teaspoon pepper |
1/2 cup parmesan cheese, grated |
1/2 cup toasted slivered almonds |
Directions:
1. Steam broccoli, cauliflower, and asparagus for 5 to 8 minutes until tender-crisp.
2. Prepare fettuccine according to package directions and drain well.
3. In a large skillet, heat oil over medium-high heat.
4. Saute onion in oil 3 to 5 minutes until golden brown.
5. Add carrit, red pepper and garlic to skillet and saute 3 to 5 minutes until tender crisp.
6. Add drained pasta, broccoli mixture, stock, basil and pepper to skillet; heat through.
7. Remove from heat.
8. Toss with Parmesan and sprinkle with almonds before serving.
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