Vegetable Pasta

By Hklbrries

Ingredients

• 2 tbsp butter or margarine
• 1 zucchini, sliced 1/4-inch thick
• 1 yellow squash, sliced 1/4-inch thick
• 2 carrots, thinly sliced
• 1 1/2 cups sliced fresh mushrooms
• 1 (10 ounce) package frozen broccoli cuts
• 4 green onions, sliced
• 1 clove garlic, minced
• 1/2 tsp basil
• 1/4 tsp salt
• 1/2 tsp pepper
• 1 cup grated Parmesan cheese
• 12 ounces fettuccine
• 1 cup (4 ounces) shredded mozzarella cheese
• 1 cup cream
• 2 egg yolks

Details

Servings 6

Preparation

Step 1

Rub crock wall with butter. Put zucchini, yellow squash, carrots, mushrooms, broccoli, onions, garlic, seasonings and Parmesan cheese in 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 15 to 30 minutes. For serving, turn to Low for up to 30 minutes.

Nutrition Information:
Per serving
522 calories
22 g protein
26 g fat
51 g carbohydrates
195 mg cholesterol
500 mg sodium