2 sm. zucchini, cut into thin strips
2 carrots, cut into thin strips
1 c. sliced fresh mushrooms
4 green onions, cut into 1-inch pieces
1 clove garlic, minced
1/4 c. butter
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. fettuccine
1/2 (8 oz.) pkg. spinach fettuccine
1 c. grated Parmesan cheese, divided
2 egg yolks
1 c. whipping cream

Saute zucchini, carrots, mushrooms, green onion, and garlic in butter in a large skillet 5 minutes or until crisp-tender. Stir in beans, basil, salt, and pepper; set aside.

Cook fettuccine separately in 2 Dutch ovens according to package directions; drain. Combine fettuccine and vegetables in one Dutch oven, and toss gently. Simmer until thoroughly 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 a serving platter; sprinkle with remaining 1/4 cup Parmesan cheese. Yield: 6 to 8 servings.