Creamy Pasta And Vegetables - cooking recipe

Ingredients

12 oz. fettucine noodles
1/2 c. chopped broccoli
1 c. chopped red pepper
1 c. chopped zucchini
4 oz. chopped mushrooms
1/4 c. fresh peas (optional)
1 1/2 tsp. butter
1 clove fresh garlic, minced
1 1/2 c. Lamagna Ricotta cheese
2 Tbsp. Parmesan cheese
2 Tbsp. milk
1 egg yolk
1/2 tsp. dried oregano
salt and black pepper
parsley

Preparation

Cook fettucine according to package directions, al dente. Blanch vegetables in boiling water 2 to 3 minutes (until crisp-tender).
Drain immediately.
Toss drained fettucine and vegetables gently; cover to keep warm.
Melt butter in a small saucepan; add garlic and saute about 30 seconds until golden. Remove from heat.
Stir in Ricotta cheese, Parmesan cheese, milk, egg yolk, herbs and seasoning.
Cook about 3 minutes over low heat until hot; do not allow to boil.
Process cooked cheese mix in blender until smooth and creamy.
Pour over fettucine and vegetable mix.
Toss gently.
Sprinkle with parsley and serve at once.