2 tablespoons butter or margarine
2 zucchini, sliced 1/4 inch thick
2 carrots, thinly sliced
1 1/2 cups sliced fresh mushrooms
10 ounce package broccoli spears, slightly thawed and cut in 1 inch pieces (optional)
4 green onions, sliced
1 clove garlic, minced
1/2 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup grated parmesan cheese
12 ounces fettucine (or 8 ounces fettucine and 4 ounces spinach fettucine)
1 cup (4 ounces) shredded mozzarella cheese
1 cup cream
2 egg yolks

Preparation Instructions:

Rub crock pot walls with butter. Place zucchini, broccoli, carrots, mushrooms, onions, garlic, seasonings and parmesan cheese in crock pot. Cover and 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 10 to 15 minutes. For serving, turn to Low for up to 30 minutes.