Fettuccine Primavera with Toasted Almonds
.
Yield
6 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
broccoli florets
|
|
| 2 | cups |
cauliflower florets
|
|
| 1 | cup |
asparagus
or green beans, pieces |
|
| 1 | pound |
pasta, fettuccine
fresh |
|
| ¼ | cup |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 1 | each |
carrots
chopped |
|
| 1 | small |
sweet red bell peppers
chopped |
|
| 4 | cloves |
garlic
chopped |
|
| ½ | cup |
vegetable stock
or water |
|
| 2 | tablespoons |
basil
fresh, chopped or dried |
|
| ¼ | teaspoon |
black pepper
|
|
| ½ | cup |
Parmesan cheese
|
|
| ½ | cup |
almonds
toasted, slivered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
broccoli florets
|
|
| 473 | ml |
cauliflower florets
|
|
| 237 | ml |
asparagus
or green beans, pieces |
|
| 453.6 | g |
pasta, fettuccine
fresh |
|
| 59 | ml |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 1 | each |
carrots
chopped |
|
| 1 | small |
sweet red bell peppers
chopped |
|
| 4 | cloves |
garlic
chopped |
|
| 118 | ml |
vegetable stock
or water |
|
| 3E+1 | ml |
basil
fresh, chopped or dried |
|
| 1.3 | ml |
black pepper
|
|
| 118 | ml |
Parmesan cheese
|
|
| 118 | ml |
almonds
toasted, slivered |
*
|
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.
