4 ounces fettuccine pasta 1 cup broccoli florets 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 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 cook 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 immediately.