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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Number of Servings: 1 |
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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
Parmesean. Arrange on serving platter, sprinkle with almonds.
Recipe By : mcrae@cs.ubc.ca (Valerie McRae)
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