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)