Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          broccoli florets
   2      cups          cauliflower florets
   1      cup           asparagus or green bean pieces
   1      pound         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      tablespoons   chopped fresh basil -- (or dried)
     1/4  teaspoon      pepper
     1/2  cup           parmesean cheese
     1/2  cup           toasted silvered almonds

Preparation:

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; sauté‚onion for 3-5 minutes or until golden brown. Add carrot, red pepper and garlic; sauté‚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.