Fetuccine Primavera With Toasted Almonds Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Broccoli florets,
2 cup: Cauliflower florets,
1 cup: Asparagus or green bean,
Pieces,
1 lbs: Fresh fettuccine,
1/4 cup: Olive oil, less
1: Onion, chopped
1: Carrot, chopped
1 small: Sweet red pepper, chopped
4 Cloves: garlic chopped,
1/2 cup: Vegtable stock or water,
2 tbsp: Chopped fresh basil, (or
Dried),
1/4 tsp: Pepper,
1/2 cup: Parmesean cheese,
1/2 cup: 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 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)
Source from luhu.jp
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)
Source from luhu.jp
Tags
Pasta