Fettuccine Primavera with Toasted Almonds

Directions

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

Meanwhile in large saucepan of boiling salted water, cook fresh fettuccine for 5 to 7 minutes, (if using dried 12 to 15 minutes) or until tender but firm.

Drain well.

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

Add carrot, red pepper and garlic; sauté for 2 to 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.