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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Veggie Pasta for Crock-Pot Recipe

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This recipe for Veggie Pasta for Crock-Pot is from The Rutgers Kosher Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 t butter/ margarine
1 zucchini- 1/4'' slices
1 yellow squash- 1/4'' slices
2 carrots thinly slices
1 1/2 C mushrooms- fresh, sliced
1 pkg broccoli- frozen, cuts
4 green onions- sliced
1 clove garlic- minced
1/2 t basil, dried
1/4 t salt
1/2 t pepper 1 cup Parmesan cheese, grated
12 oz fettuccine
1 cup mozzarella cheese, shredded
1 cup cream
2 egg yolks
Directions:
Directions:
Rub crock-pot walls with butter.
Put zucchini, yellow squash, carrots, mushrooms, broccoli, onions, garlic, seasonings and Parmesan cheese in the crock-pot.
Cover; cook on high for 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 15-30 minutes.
For serving turn to low for up to 30 minutes.
Serves 6

 

 

 

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