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Receta Fetuccine Primavera With Toasted Almonds

Name: Fetuccine Primavera With Toasted Almonds
Ingredients: 2 c. broccoli florets; 2 c. cauliflower florets; 1 c. asparagus or possibly green bean pcs; 1 lb fresh fettuccine; 1/4 c. extra virgin olive oil, (less); 1 x onion, minced; 1 x carrot, minced; 1 sm sweet red pepper, minced; 4 x cloves garlic minced; 1/2 c. vegtable stock or possibly water; 2 Tbsp. minced fresh basil, (or possibly dry); 1/4 tsp pepper; 1/2 c. parmesean cheese; 1/2 c. toasted silvered almonds

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Ingredientes

2 c. broccoli florets
2 c. cauliflower florets
1 c. asparagus or possibly green bean pcs
1 lb fresh fettuccine
1/4 c. extra virgin olive oil, (less)
1 x onion, minced
1 x carrot, minced
1 sm sweet red pepper, minced
4 x cloves garlic minced
1/2 c. vegtable stock or possibly water
2 Tbsp. minced fresh basil, (or possibly dry)
1/4 tsp pepper
1/2 c. parmesean cheese
1/2 c. toasted silvered almonds

Direcciones

Steam broccoli, cauliflower and asparagus for 5-8 min or possibly till tender-crisp. Meanwhile in large saucepan of boiling salted water, cook fresh fettuccine for 5 - 7 min, (if using dry 12 - 15 min) or possibly till tender but hard. Drain well.
Meanwhile, in large skillet, heat oil over medium-high heat; sauteeonion for 3-5 min or possibly till golden. Add in carrot, red pepper and garlic; sauteefor 2-3 min or possibly till vegetables are tender-crisp. Add in to liquid removed pasta along with broccoli mix, stock, basil and pepper. Toss with Parmesean. Arrange on serving platter, sprinkle with almonds.