2 tablespoons Butter Or Margarine
1 Zucchini, 1/4" slice
1 Yellow Squash, 1/4" slice
2 Carrots, thinly sliced
1 1/2 cups Mushrooms, fresh, sliced
1 package Broccoli, Frozen, cuts
4 Green Onions, sliced
2 to 3 cloves Garlic, minced
1/2 teaspoon Basil, dried
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
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. Serves 6.