1 lb. fettucini
1 c. broccoli
1/2 c. mushrooms, thinly sliced
2 lg. tomatoes, cut into 1/2" pieces
1/2 c. (1 stick) butter
2/3 c. light cream
1/2 c. grated Parmesan cheese
1 egg yolk, slightly beaten
2 tbsp. fresh parsley

Cook pasta as directed on package. Meanwhile, steam broccoli and mushrooms until tender, yet still crisp. Melt butter until hot in medium saucepan; remove from heat. Gradually stir in light cream, Parmesan cheese and egg yolk. Return to heat and add broccoli, mushrooms and tomato. Reheat for 1 minute; pour over pasta and toss to coat well. Garnish with fresh parsley.