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.

This recipe yields 6 servings

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