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Vegetable pasta for crock-pot
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| Artist: |
_ |
| Categories: |
Italian, Pastas & Noodles, Vegetables, Western European |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Butter Or Margarine | | 1
| | Zucchini -- ? slice | | 1
| | Yellow Squash -- ? slice | | 2
| | Carrots -- thinly sliced | | 1 1/2
| cup | Mushrooms -- fresh, sliced | | 1
| pack | Broccoli, Frozen -- cuts | | 4
| | Green Onions -- sliced | | 1
| cl | Garlic -- minced | | 1/2
| | Sp Basil -- dried | | 1/4
| tsp | Salt | | 1/2
| tsp | Pepper | | 1
| cup | Parmesan Cheese -- grated | | 12
| oz | Fettucine | | 1
| cup | Mozzarella Cheese -- | | | Shredded | | 1
| cup | Cream | | 2
| | Egg Yolks |
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Procedures:
| 1 | Rub crock wall with butter. | | 2 | Put zucchini, yellow squash, carrots, mushrooms, broccoli, onions, garlic, seasonings and parmesan in the crock-pot. | | 3 | Cover; cook on high 2 hours. | | 4 | cook fettucine according to package directions; drain. | | 5 | Add cooked fettucine, mozzarella, cream and egg yolks. | | 6 | Stir to blend well. | | 7 | Allow to heat for 15 to 30 minutes. | | 8 | For serving turn to low for up to 30 minutes. | | 9 | Serves 6. | | 10 | recipe by : |
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