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Vegetable Pasta for Crock-Pot
Ingredients:

2 tablespoons butter or margarine
1 each zucchini sliced
1 each yellow summer squash sliced
2 each carrots sliced
1 1/2 cups mushrooms sliced
1 package broccoli florets cut up
4 each scallions, spring or green onions sliced
1 clove garlic minced
1/2 sp basil dried
1/4 teaspoon salt
1/2 teaspoon black pepper
1 cup parmesan, parmigiano-reggiano cheese, grated grated
12 ounces pasta, fettuccine
1 cup mozzarella cheese shredded
1 cup cream
2 each egg yolks

Instruction:

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.

Source: recipeland.com