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Vegetable Pasta For Crock-Pot


Course : Italian
Serves: 6
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Ingredients:


2 tablespoons butter or margarine

1 medium zucchini -- 1/4 inch slice

1 medium yellow squash -- 1/4 inch slice

2 medium carrots -- thinly sliced

1 1/2 cups mushrooms -- fresh, sliced

1 package broccoli -- frozen, cuts

4 medium green onions -- sliced

1 clove garlic minced

1/2 teaspoon basil -- dried

1/4 teaspoon salt

1/2 teaspoon pepper

1 cup parmesan cheese -- grated

12 ounces fettucine

1 cup mozzarella cheese -- shredded

1 cup cream

2 large egg yolks
 

Preparation / Directions:


Rub crock wall with butter. Put zucchini, yellow squash, carrots, mushrooms, broccoli, onions, garlic, seasonings and parmesan in the crock-pot. Cover; cook on High 2 hours. Cook fettuccine according to package directions; drain. Add cooked fettuccine, mozzarella, cream and egg yolks. Stir to blend well. Allow to heat for 15 to 30 minutes. For serving turn to Low for up to 30 minutes. Serves 6.

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