Fettuccine Primavera

• 1/4 lb. broccoli florets
• 1/4 c. butter
• 1 small carrot, finely diced
• 1/4 c. flour
• 2 Tbsp. pimento, finely diced
• 1 tsp. cracked black pepper
• 1 lb. fettuccine
• 1/4 lb. cauliflower florets
• 1 small onion, finely diced
• 3 oz. mushrooms, sliced
• 3 c. light cream
• 1/2 c. grated Parmesan cheese
• black olives

1. Blanch the broccoli and cauliflower in boiling water.
2. Rinse in cold water to stop cooking process; drain and set aside.
3. Heat the butter in a saucepan; saute the onion, carrot and mushrooms until tender.
4. Add the flour and stir.
5. Cook for 2 minutes.
6. Add the cream, broccoli and cauliflower.
7. Reduce to simmer for 15 minutes.
8. Add the pimento, Parmesan cheese and pepper.
9. Cook noodles al dente in boiling, salted water.
10. Drain.
11. Place noodles in a large serving bowl.
12. Pour sauce over and serve.
13. Garnish with black olives.
14. Serves 8.

broccoli florets, butter, carrot, flour, pimento, cracked black pepper, fettuccine, cauliflower florets, onion, mushrooms, light cream, parmesan cheese, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=393884 (may not work)