Fetuccine Primavera With Toasted Almonds Recipe
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Fetuccine 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 Vegtable stock or water
2 tbsp Chopped fresh basil (or
Dried)
1/4 tsp Pepper
1/2 cup Parmesean 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 Parmesean. Arrange on serving
platter, sprinkle with almonds.
Recipe By : mcrae@cs.ubc.ca (Valerie McRae) |
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At the start of a diet, people frequently pick out department store and brand name foods referred to as 'low-fat'. To do this is frequently incorrect, as an item might just be low in fat, but nevertheless much too high in carbs.
When planning a weight loss regime, it is important to also attempt to cut down your consumption of salt, fats and refined carbohydrate.
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