Vegetable Fettuccine

  Here’s another vegetarian dish to add to the menu.  This is another one from my childhood.  (Thanks Mom!)  It’s not particularly low fat, but it has lots and lots of beans and veggies.  Plus, because it’s cheesy, kids like it.

  Here’s what you need:
2 small julienne cut zucchini
julienne cut carrots
3 cups sliced mushrooms
4 green onions, cut into 1″ pieces
1 clove garlic, minced
1/4 cup butter
15 oz can garbanzo beans (drained)
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
8 oz fettuccine (part spinach)
1/2 cup grated Parmesan cheese
2 egg yolks
1 cup whipping cream
  First, prep all your vegetables.  There’s a lot of washing and peeling and slicing to be done, so it’s best to finish it before you heat anything up.
  Saute your zucchini, carrots, mushrooms, green onion and garlic in butter in a large skillet for ~5 minutes or until crisp-tender.  You may need to do this in batches, until they are cooked, that many mushrooms take up a LOT of space.
  Stir in the garbanzo beans, basil, salt and pepper.  Remove from heat and cover to keep warm.
  Meanwhile, cook your noodles in a dutch oven.  Spinach pasta is not required per say, but it definitely adds to the flavor of the end result if you can find it.
  Mix your vegetables and any juices that may be in the pan into your fettuccine.  Stir until well combined and heated.  Stir in 3/4s of the parmesan.
  Beat egg yolks and whipping cream until foamy and then add to the fettuccine mixture, stirring gently.
  Cook over medium heat until thickened, stirring gently.  Spoon into bowls and top with remaining parmesan cheese.
  This usually makes lots of leftovers and is great reheated the next day!
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