Vegetable Fettuccine

• 2 small zucchini, cut into thin strips
• 2 carrots, cut into thin strips
• 1 c. sliced fresh mushrooms
• 4 green onions, cut in 1-inch pieces
• 1 clove minced garlic
• 1/4 c. butter or margarine
• 1 (15 oz.) can garbanzo beans, drained
• 1/4 tsp. dried basil
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 (8 oz.) pkg. fettuccine
• 1/2 (8 oz.) pkg. spinach fettuccine
• 1 c. grated Parmesan cheese, divided
• 2 egg yolks
• 1 c. whipped cream

1. Saute vegetables and garlic until crisp-tender.
2. Stir in beans, basil, salt and pepper.
3. Cook fettuccine separately according to directions.
4. Drain.
5. Combine fettuccine and vegetables and toss gently in Dutch oven.
6. Simmer until thoroughly heated.
7. Stir in 3/4 cup Parmesan cheese.
8. Beat egg yolks and whipping cream until foamy.
9. Add to fettuccine and toss gently.
10. Heat until thickened. Pour in serving dish and add remaining Parmesan cheese.
11. Sprinkle over top.

zucchini, carrots, mushrooms, green onions, garlic, butter, garbanzo beans, dried basil, salt, pepper, fettuccine, spinach fettuccine, parmesan cheese, egg yolks, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=397411 (may not work)