---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pasta
       Yield: 1 servings
       2 c  Broccoli florets
       2 c  Cauliflower florets
       1 c  Asparagus or green bean
       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
     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)