Fettuccine Primavera with Toasted Almonds

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 cup asparagus, pieces (or green beans)
• 1 lb fettuccine
• 14 cup olive oil
• 1 onion, chopped
• 1 carrot, diced
• 1 small sweet red pepper, diced
• 4 cloves garlic, chopped
• 12 cup vegetable stock
• 2 tablespoons fresh basil, chopped
• 14 teaspoon pepper
• 12 cup parmesan cheese, grated
• 12 cup toasted slivered almonds

1. Steam broccoli, cauliflower, and asparagus for 5 to 8 minutes until tender-crisp.
2. Prepare fettuccine according to package directions and drain well.
3. In a large skillet, heat oil over medium-high heat.
4. Saute onion in oil 3 to 5 minutes until golden brown.
5. Add carrit, red pepper and garlic to skillet and saute 3 to 5 minutes until tender crisp.
6. Add drained pasta, broccoli mixture, stock, basil and pepper to skillet; heat through.
7. Remove from heat.
8. Toss with Parmesan and sprinkle with almonds before serving.

broccoli florets, cauliflower florets, fettuccine, olive oil, onion, carrot, sweet red pepper, garlic, vegetable stock, fresh basil, pepper, parmesan cheese, almonds

Taken from www.food.com/recipe/fettuccine-primavera-with-toasted-almonds-81992 (may not work)