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Favourite Vegetable Pasta for Crock-Pot

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Recipe

Favourite Vegetable Pasta for Crock-Pot recipe

 

Yield

8 servings

Prep

15 min

Cook

2 hrs

Ready

3 hrs

Ingredients

Amount Measure Ingredient Features
2 teaspoons butter
or margarine
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1 zucchini
1/4 inch slice
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1 yellow summer squash
1/4 inch slice
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2 carrots
thinly sliced
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1 ½ cups mushrooms
fresh, sliced
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1 package broccoli florets
, cuts
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4 scallions, spring or green onions
sliced
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1 clove garlic
minced
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½ teaspoon basil
dried
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¼ teaspoon salt
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½ teaspoon black pepper
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1 cup Parmesan cheese
grated
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12 ounces pasta, fettuccine
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1 cup mozzarella cheese
part milk, skim, shredded
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1 cup milk, 2%
*
2 large egg yolks
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Ingredients

Amount Measure Ingredient Features
1E+1 ml butter
or margarine
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1 each zucchini
1/4 inch slice
* Camera
1 each yellow summer squash
1/4 inch slice
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2 each carrots
thinly sliced
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355 ml mushrooms
fresh, sliced
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1 package broccoli florets
, cuts
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4 each scallions, spring or green onions
sliced
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1 clove garlic
minced
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2.5 ml basil
dried
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1.3 ml salt
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2.5 ml black pepper
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237 ml Parmesan cheese
grated
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346.8 ml/g pasta, fettuccine
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237 ml mozzarella cheese
part milk, skim, shredded
* Camera
237 ml milk, 2%
*
2 each egg yolks
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Directions

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 74g (2.6 oz)
Amount per Serving
Calories 26024% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 68mg 23%
Sodium 313mg 13%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 11%
Sugars g
Protein 26g
Vitamin A 58% Vitamin C 18%
Calcium 20% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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