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á-24734

Summer Vegetable Fettuccine

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Ingredients

  • 2 Tbs. Butter
  • 1 Zucchini, sliced
  • 1 Yellow Squash, sliced
  • 2 Carrots, peeled and thinly sliced
  • 1 1/2 Cups Mushrooms, sliced
  • 1 lb. Broccoli, chopped
  • 4 Green Onions, sliced
  • 1/2 tsp. Dried Basil
  • 1/4 tsp. Salt
  • 1/2 tsp. Pepper
  • 1 Cup Parmesan Cheese, grated
  • 12 oz. Fettuccine Pasta, uncooked
  • 1 Cup Mozzarella Cheese, shredded
  • 1 Cup Whipping Cream
  • 2 Egg Yolks, beaten

Details

Preparation

Step 1

Use butter to grease the inside of a slow cooker. Place vegetables, seasonings, and Parmesan cheese in a slow cooker. Cover and cook on high setting for 2 hours or until vegetables are tender. Cook pasta according to package directions; drain. Add pasta, mozzarella cheese, cream, and egg yolks to the slow cooker. Cover and cook on high for 30 minutes longer or until heated through. Serves 6.

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