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Name: Fettucine Primavera with Toasted Almonds
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 c Asparagus or green bean; 1/2 c Parmesan cheese; 1 Onion chopped; 1/2 c Toasted silvered almonds; 1 sm Sweet red pepper; chopped; 4 Cloves garlic chopped; 1 lb Fresh fettucine; 2 tb Chopped fresh basil (or; 2 c Cauliflower florets; 1/4 c Olive oil (less); 1 Carrot; chopped; 1/2 c Vegetable stock or water; 1/4 ts Pepper; 2 c Broccoli florets

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INGREDIENTS

1 c Asparagus or green bean
1/2 c Parmesan cheese
1 Onion ; chopped
1/2 c Toasted silvered almonds
1 sm Sweet red pepper; chopped
4 Cloves garlic chopped
1 lb Fresh fettucine
2 tb Chopped fresh basil (or
2 c Cauliflower florets
1/4 c Olive oil (less)
1 Carrot; chopped
1/2 c Vegetable stock or water
1/4 ts Pepper
2 c Broccoli florets

Servings

INSTRUCTIONS

Steam broccoli, cauliflower and asparagus for 5-8 minutes or until tender-crisp. Meanwhile in large saucepan of boiling salted water, cook fresh fettucine 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. Ad 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. busted by sooz Posted to recipelu-digest Volume 01 Number 250 by James and Susan Kirkland on Nov 12, 1997

NOTES

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Fettucine Primavera with Toasted Almonds

1 c Asparagus or green bean
1/2 c Parmesan cheese
1 Onion chopped
1/2 c Toasted silvered almonds
1 sm Sweet red pepper; chopped
4 Cloves garlic chopped
1 lb Fresh fettucine
2 tb Chopped fresh basil (or
2 c Cauliflower florets
1/4 c Olive oil (less)
1 Carrot; chopped
1/2 c Vegetable stock or water
1/4 ts Pepper
2 c Broccoli florets

Steam broccoli, cauliflower and asparagus for 5-8 minutes or until  tender-crisp. Meanwhile in large saucepan of boiling salted water, cook  fresh fettucine 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.  Ad 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.    busted by sooz  Posted to recipelu-digest Volume 01 Number 250 by James and Susan Kirkland  <kirkland@gj.net> on Nov 12, 1997

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Nutrition

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Serving Size: 1 Serving (984g)
Recipe Makes: 1 Servings

Calories: 1538
Calories from Fat: 136 (9%)

Amt Per Serving		% DV

	Total Fat 15.1g	20 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 4.6g
Cholesterol 342.1mg		105 %
Sodium 439.9mg		15 %
Potassium 2263.1mg		60 %
Total Carbohydrate 286.6g		84 %
	Dietary Fiber 12.3g	49 %
	Sugars, other 274.3g
Protein 67.5g		96 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1538

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