Fettuccine Alfredo Primavera
Makes 4 servings:
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4-ounces fettuccine
1-cup broccoli flowerets
1-cup cauliflowerets
1-cup sliced carrot
1-cup sliced yellow summer squash or zucchini
1-cup sliced fresh mushrooms
1/2-cup chopped onion
2-tablespoons margarine or butter
2-cloves garlic,sliced
1-cup half-and-half or light cream
1-egg well beaten
1-cupgrated romano and/or Parmesan cheese.
1-tablespoon snipped parsley
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*1*
In a large saucepan or dutch oven,bring 3 quarts water
to a boil.Gradually add the fettuccine;reduce heat and
continue to boil,uncovered,for 8 to 10 minutes or until
the pasta is just tender.Drain;return the pasta to the
hot pan.
*2*
Meanwhile,in a large saucepan,steam the broccoli,
cauliflowerets,and carrots for 4 minutes.Add the yellow
summer squash or zucchini,mushrooms and onion.Steam 4
minutes more and set aside.
*3*
In a medium saucepan,melt the margarine or butter.Add
the garlic and cook until tender.Stir in the half and
half or light cream and cook over medium heat until
the mixture is just ready to boil.
*4*
Stir about half of the hot mixture into the beaten egg.
Return all of the egg mixtuer to the saucepan;cook and
stir for 2 minutes.
*5*
Toss the vegitables and the romano and/or parmesan cheese
with the hot cooked fettuccine.Transfer the mixture to a
warm serving platter.Pour the sauce over the fettuccine
mixture and sprinkle with the parsley.Serve immediately.
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