Ingredients:
2 tablespoons butter or 2 tablespoons margarine
1 medium zucchini, cut 1/4 inch slices
1 medium yellow squash, 1/4 inch slices
2 medium carrots, thinly sliced
1 1/2 cups fresh mushrooms, sliced
10 ounces cut up frozen broccoli
4 green onions, sliced
1 garlic cloves, minced
1/2 teaspoon dried basil
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup grated parmesan cheese
12 ounces fettuccine pasta
1 cup shredded mozzarella cheese
1 cup cream
2 egg yolks
Directions:
Rub 2 Tablespoons of butter or margarine in liner of crock pot.
Place zucchini, yellow squash, carrots, mushrooms, broccoli, onions, garlic and seasonings in bottom of crock pot.
Sprinkle Parmesan cheese on top of vegetables.
Cover and cook on High for 2 hours.
Cook fettucini according to package directions; drain. Add cooked fettucine, mozzarella cheese, cream and egg yolks. Stir ingredients into crock pot.
Place lid back onto crock pot and cook for 15 to 30 minutes until heated.
Can turn to LOW up to 30 minutes before serving.
Servings: 6
Time preparation: 10 min.
Time total: 130 min.