Chef Laurie's Recipe: Veggie Fettuccini

      CHARLESTON, S.C. (WCIV) - Chef Laurie's prepared Veggie Fettuccini on Lowcountry Live Monday.


      1 lb fresh fettuccini

      2 large eggs

      1 cup grated parmesan cheese

      1 teaspoon onion powder

      pinch of salt and pepper

      1 each, carrot, zucchini, summer squash



      1.{} Bring a large pot of water to a boil.

      2,{} Add{} 2 Tablespoons of salt.

      3. Carefully add pasta, and stir.

      4. Set the timer for 5 minutes.

      5. Meanwhile, using a vegetable peeler, peel carrot, zucchini and yellow squash into thin strips.

      6. After the 5 minutes add the veggie strips to the pasta.

      7. Cook veggies and pasta for 1 minute more.

      8. In a large mixing bowl, add the eggs, onion powder and parmesan cheese.

      9. Mix well with a fork or wire whisk.

      10. Add the Hot pasta and veggies to the cheese and egg mixture in the bowl

      11. Stir until pasta and veggies are well coated

      *Chef Laurie tip : Don't worry about the raw eggs in this dish, the heat of the pasta will cook them.