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Receta Fetuccine Primavera With Toasted Almonds
by Global Cookbook

Fetuccine Primavera With Toasted 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

  1. 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.
  2. 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.