Ingredients:
2 small zucchini, unpeeled and cut into thin strips
2 carrots, pared and cut into thin strips
1 cup sliced mushrooms
2 green onions, sliced 1/2 inch pieces
2 garlic cloves, minced
1/4 cup butter
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 (8 ounce) packages fettuccine
4 ounces spinach fettuccine
3/4 cup grated parmesan cheese
2 egg yolks
1 cup whipping cream
1/4 cup grated parmesan cheese
Directions:
Saute first 5 ingredients in butter in a large skillet for 5 minutes.
Stir in basil, salt & pepper- set aside.
Cook fettuccine separately in two dutch ovens according to package directions (omitting salt), drain.
Combine fettuccine and vegetables in one Dutch oven, toss gently.
Simmer mixture until heated, stirring occasionally.
Stir in 3/4 cup parmesan cheese.
Beat egg yolks and whipping cream until foamy, add fettuccine mixture, tossing gently.
Cook over medium heat until thickened.
Place on a serving platter and sprinkle with 1/4 cup parmesan cheese.
Servings: 6-8
Time preparation: 15 min.
Time total: 40 min.