2 zucchini, thin sliced or grated
2 carrots
1 can mushrooms, sliced
1 green onions, sliced
1 clove garlic, minced
1/4 c. butter, melted
1 (15 oz.) can garbanzo beans, drained
1/2 tsp. dried whole basil
1/2 tsp. salt
1/4 tsp. pepper
1 (8 oz.) pkg. fettucini
1 c. grated Parmesan cheese, divided
2 egg yolks
1/2 (8 oz.) pkg. spinach fettucini
1 c. whipping cream

Saute zucchini, carrots, green onions, and garlic in butter in a large skillet for 5 minutes. Stir in beans, basil, salt and pepper; set aside. Cook fettucini separately in two Dutch ovens according to package directions; drain. Combine fettucini 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 to fettucini mixture, tossing gently. Cook over medium heat until thickened, stirring gently. Spoon mixture onto serving platter; sprinkle with remaining 1/4 cup cheese.