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2 Tablespoon Butter Or Margarine
1 Zucchini, 1/4″ slice
1 Yellow Squash, 1/4″ slice
2 Carrots, thinly sliced
1 1/2 Cup Mushrooms, fresh, sliced
1 Pkg Broccoli, Frozen, cuts
4 Green Onions, sliced
1 Clove Garlic, minced
1/2 Basil, dried
1/4 teaspoon Salt
1/2 teaspoon Pepper
1 Cup Parmesan Cheese, grated
12 Oz Fettuccine
1 Cup Mozzarella Cheese, shredded
1 Cup Cream
2 Egg Yolks
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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 fettuccine according to package directions; drain. Add cooked fettuccine, 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.
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