Summer Vegetable Fettuccine
By á-24734
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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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