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Crockpot Pasta and Vegetables

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    Source: southernfood.about.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Cellulose
    VitaminsA, B1, B2, B3, B9, B12, D
    MineralsCopper, Natrium, Chromium, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 tablespoons butter

    2. 1 medium zucchini, sliced in 1/4-inch rounds

    3. 1 medium yellow summer squash, sliced in 1/4-inch rounds

    4. 2 medium carrots, thinly sliced

    5. 8 ounces fresh sliced mushrooms

    6. 1 1/2 cup frozen broccoli

    7. 4 to 6 green onions, sliced

    8. 3 cloves garlic, minced

    9. 1/2 teaspoon dried leaf basil

    10. 1/4 teaspoon salt

    11. 1/2 teaspoon pepper

    12. 1 cup grated Parmesan cheese

    13. 12 ounces fettuccine or linguini

    14. 1 cup cream

    15. 2 egg yolks

    16. 1 cup shredded Mozzarella cheese

    Instructions Jump to Ingredients ↑

    1. Grease crockpot bottom and walls with the 2 tablespoons butter. Combine zucchini, yellow squash, carrots, mushrooms, broccoli, onions, garlic, seasonings and parmesan in the Crock Pot. Cover; cook on HIGH 2 to 3 hours, or until vegetables are just tender.

    2. Cook fettuccine or linguini according to package directions; drain well. Lightly whisk cream with egg yolks.

    3. Add cooked fettucine, mozzarella, and egg mixture to the crockpot. Stir to blend well.

    4. Cook for 30 minutes longer on HIGH. For serving turn to Low for up to 30 minutes.

    5. Serves 6.

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