Title: Pasta Primavera #1
Categories: Pasta
Yield: 4 Servings
| 1/2 | c | Salted butter |
| 2 | ts | Fresh black pepper |
| 2/3 | c | (tl)carrots, zucchini, broc. |
| 2 | | Egg yolks |
| 3 | c | 35% cream |
| 1/2 | c | Tomato sauce |
| 1 | | Enough fettuccine for 4 |
| 2 | tb | Cream |
Melt the butter in a large sauce pan. Add the cream and the pepper. Bring
to a simmer. Add the tomato sauce and the precooked vegetables. Stir in the
cooked pasta. Remember to cook it al dente still slightly firm to the
bite. Whip the egg yolks with a fork and mix them into the cream. Whisk the
mixture into the cream sauce and pasta. This will serve as a thickner. Make
sure the pasta is completely coated with the sauce and serve with some
parmesan cheese.