Summer Vegetable Fettuccine

Summer Vegetable Fettuccine
Summer Vegetable Fettuccine

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: