Fetuccine Primavera with Toasted Almonds

2 c Broccoli florets

2 c Cauliflower florets

1 c Asparagus or green bean

Pieces 1 lb Fresh fettuccine

1/4 c Olive oil (less)

1 Onion, chopped

1 Carrot, chopped

1 sm Sweet red pepper -- chopped

4 Cloves garlic chopped

1/2 c Vegtable stock or water

2 tb Chopped fresh basil (or

Dried) 1/4 ts Pepper

1/2 c Parmesean cheese

1/2 c 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 Parmesean. Arrange on serving platter, sprinkle with almonds. Recipe By : mcrae@cs.ubc.ca (Valerie McRae)