Categories: Pasta 
      Yield: 1 servings 
  
      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)