Crockpot recipes |
Vegetable Pasta For Crock-pot |
2 tablespoons butter or margarine 1 zucchini -- cut 1/4" slices 1 yellow squash -- cut 1/4" slices 2 carrots -- thinly sliced 1 1/2 cups sliced fresh mushrooms 1 package frozen broccoli cuts 4 green onions -- sliced 2 garlic cloves - (to 3) -- minced 1/2 teaspoon dried basil 1/4 teaspoon salt 1/2 teaspoon freshly-ground black pepper 1 cup grated Parmesan cheese 12 ounces fettucine 1 cup shredded mozzarella cheese 1 cup cream 2 egg yolks |
Rub crock wall with butter. Put zucchini, yellow squash, carrots, mushrooms, broccoli, onions, garlic, seasonings and Parmesan in the crock pot. Cover; cook on HIGH 2 hours. Cook fettucine according to package directions; drain. Add cooked fettucine, mozzarella, cream and egg yolks. Stir to blend well. Allow to heat for 15 to 30 minutes. For serving turn to LOW for up to 30 minutes. |