Summer Vegetable Fettuccine

By á-24734

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

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.