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Fettuccine Alfredo Primavera

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 of light cream
1 egg, well beaten
1 cup grated Romano and/or Parmesan cheese
1 tablespoon snipped parsley

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.

Meanwhile, in a large saucepan, steam the broccoli, cauliflowerets
and carrots for 4 minutes. Add the yellow squash or zucchini,
mushrooms and onion. Steam for 4 minutes more. Set aside.

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 cok over medium heat until the mixture is just ready to boil.

Stir about half of the hot mixture into the beaten egg. Return all
of the egg mixture to the saucepan; cook and stir for 2 minutes.

Toss the vegetables 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 immed iately.


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