Colorful Vegetables and Pasta

[Guest guest]

Well, this recipe doesn't sound too " light " . I haven't made this one, but would

probably make modifications if I did!

 

 

* Exported from MasterCook *

 

Colorful Vegetables and Pasta

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Crockery Kitchen Main Dishes

Pasta & Pasta Sauces

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 zucchini -- diced

1 yellow squash -- diced

2 carrots -- thinly sliced

1 1/2 cups fresh mushrooms -- sliced

10 ounces frozen broccoli florets

4 green onions -- sliced

1 clove -- minced

1 teaspoon dried basil

1/4 teaspoon salt

1/2 teaspoon pepper

1 cup parmesan cheese -- grated

12 ounces fettucine

1 cup mozzarella cheese -- shredded

1 cup cream

2 egg yolks

 

Grease the crockpot walls. Place the zucchini, squash, carrots, mushrooms,

broccoli, green onions, garlic, basil, salt, pepper, and parmesan in the

crockpot. Cover; cook on high for 2 hours. Prepare the fettucine noodles as

directed; drain well. Add cooked noodles to the crockpot. Stir in the shredded

cheese, cream, and egg yolks. Stir well. Heat on high for 30 minutes or until

heated through.

 

Notes: For best results, cook the fettucine until al dente, then let them finish

cooking in the sauce. Add more cream if needed until sauce is desired

consistency.

 

Source:

" http://www.crockerykitchen.com "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 493 Calories; 22g Fat (39.3% calories

from fat); 22g Protein; 54g Carbohydrate; 5g Dietary Fiber; 133mg Cholesterol;

460mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 3

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 3440 0 0 0 0 0 0 0 0 0 0