Slow Cooker Vegetable Fettuccine Alfredo

• 2 tablespoons butter
• 2 medium zucchini, sliced in 1/4 inch thick rounds
• 2 carrots, thinly sliced
• 1/2 cup button mushroom
• 1 stalk fresh broccoli, cut in 1-inch pieces
• 4 green onions, chopped
• 3 garlic cloves, minced
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 cup fresh parmesan cheese, grated
• 12 ounces fettuccine pasta
• 1 cup pre-shredded mozzarella cheese
• 1 cup cream
• 2 egg yolks

1. Rub the walls of the slow cooker with the butter.
2. Place zucchini, carrots, broccoli, mushroons, green onions, garlic, seasonings and parmesan cheese into the slow cooker. Cover and cook on high for 2 hours.
3. Just prior to serving time, cook the fettucine to "al dente". Drain.
4. Add cooked fettucine, mozerella, cream and eggs yolks to the slow cooker. Stir gently to blend all ingredients. Replace cover on the slow cooker and continue to heat for 10 to 15 minutes.
5. Serve.

butter, zucchini, carrots, button mushroom, broccoli, green onions, garlic, basil, salt, white pepper, parmesan cheese, pasta, mozzarella cheese, cream, egg yolks

Taken from www.food.com/recipe/slow-cooker-vegetable-fettuccine-alfredo-289681 (may not work)