Fettuccine Primavera - cooking recipe

Ingredients

1/4 lb. broccoli florets
1/4 lb. cauliflower florets
1/4 c. butter
1 small onion, diced
1 small carrot, diced
3 oz. mushrooms, sliced
1/4 c. flour
3 c. light cream
2 Tbsp. pimiento, diced
1/2 c. grated Parmesan cheese
1 tsp. pepper
1 lb. fettuccine
8 bay tomatoes, cut in half

Preparation

Blanch the broccoli and cauliflower in boiling water.
Drain and set aside.
Heat the butter in a saucepan.
Saute the onion, carrot and mushrooms until tender.
Add flour and stir. Cook for 2 minutes.
Add the cream, broccoli and cauliflower.
Reduce to a simmer.