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Fettuccine Primavera With Toasted Almonds

2 cup broccoli florets
2 cup cauliflower florets
1 cup asparagus or green bean pieces
1 lb fresh fettuccine
1/4 cup olive oil (less)
1 onion, chopped
1 carrot, chopped
1 small sweet red pepper, chopped
4 cloves garlic chopped
1/2 cup vegetable stock or water
2 Tbsp chopped fresh basil
1/4 tsp pepper
1/2 cup Parmesan cheese
1/2 cup toasted silvered almonds

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

Meanwhile, in large skillet, heat oil over medium-high heat; saute
onion for 3-5 minutes or until golden brown. Add carrot, red pepper
and garlic; saute for 2-3 minutes or until vegetables are tender-crisp.
Add to drained pasta along with broccoli mixture, stock, basil and
pepper. Toss with Parmesan. Arrange on serving platter, sprinkle
with almonds.

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