Creamy Pasta And Vegetables

• 12 oz. fettucine noodles
• 1/2 c. chopped broccoli
• 1 c. chopped red pepper
• 1 c. chopped zucchini
• 4 oz. chopped mushrooms
• 1/4 c. fresh peas (optional)
• 1 1/2 tsp. butter
• 1 clove fresh garlic, minced
• 1 1/2 c. Lamagna Ricotta cheese
• 2 Tbsp. Parmesan cheese
• 2 Tbsp. milk
• 1 egg yolk
• 1/2 tsp. dried oregano
• salt and black pepper
• parsley

1. Cook fettucine according to package directions, al dente. Blanch vegetables in boiling water 2 to 3 minutes (until crisp-tender).
2. Drain immediately.
3. Toss drained fettucine and vegetables gently; cover to keep warm.
4. Melt butter in a small saucepan; add garlic and saute about 30 seconds until golden. Remove from heat.
5. Stir in Ricotta cheese, Parmesan cheese, milk, egg yolk, herbs and seasoning.
6. Cook about 3 minutes over low heat until hot; do not allow to boil.
7. Process cooked cheese mix in blender until smooth and creamy.
8. Pour over fettucine and vegetable mix.
9. Toss gently.
10. Sprinkle with parsley and serve at once.

fettucine noodles, broccoli, red pepper, zucchini, mushrooms, fresh peas, butter, garlic, lamagna ricotta cheese, parmesan cheese, milk, egg yolk, oregano, salt, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=474001 (may not work)