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Fetuccine Primavera With Toasted Almonds

This Fetuccine Primavera With Toasted Almonds recipe uses Asparagus Or Green Bean, Olive Oil, Garlic Chopped, Vegtable Stock Or Water, and Pepper. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 1/4 cup
• 4 clove
• 1/2 cup
• 1/4 tsp
• 1/2 cup

Method (preview)

1. 1

   Steam broccoli, cauliflower and asparagus for 5-8 minutes or until tender-crisp.

2. 2

   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.

3. 3

   Drain well.

4. 4

   Meanwhile, in large skillet, heat oil over medium-high heat; saute onion for 3-5 minutes or until golden brown.

5. 5

   Add carrot, red pepper and garlic; saute for 2-3 minutes or until vegetables are tender-crisp.

6. 6

   Add to drained pasta along with broccoli mixture, stock, basil and pepper.

7. 7

   Toss with Parmesean.

8. 8

   Arrange on serving platter, sprinkle with almonds.