Side Pannel
Fettucine Primavera with Toasted Almonds
Fettucine Primavera with Toasted Almonds
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta
Ingredients List
- 2 c Broccoli florets
- 2 c Cauliflower florets
- 1 c Asparagus or green bean
- -pieces
- 1 lb Fresh fettucine
- 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 tb Chopped fresh basil (or
- -dried)
- 1/4 ts 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 fettucine 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.
Ad 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.
tender-crisp. Meanwhile in large saucepan of boiling salted water, cook
fresh fettucine 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.
Ad 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.
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