Crockpot Fettuccine Alfredo

Fresh carrots, zucchini, and broccoli slow cook in a garlic parmesan sauce and served over fettuccine noodles - another Crockpot winning meal!

We are HUGE Alfredo sauce fans in this house. The more garlic, the better is what we always say around here! Creamy, garlicky sauce, sometimes with chicken and broccoli, served over a big bowl of pasta. Comfort food at its finest!
Recently though, I've been trying to cut down on the "heaviness" in our weekly pasta dishes. I've learned through various research that white pasta isn't the best thing for us to eat, so I'm cutting back on how many meals I plan that involve pasta. With that being said, we love pasta almost as much as we love garlic - so it's REALLY hard to do this!
My solution is to serve pasta with a lighter sauce now, all the flavor, just not so much of the heavy cream. My stomach is thanking me, I'm telling you!
This slow cooker meal is the perfect solution - and I love how full of vegetables this dinner is for the kids! This was a wonderful dish straight out of the Crockpot, and we also enjoyed the leftovers for lunch the next day.

Crockpot Fettuccine Alfredo adapted from Gooseberry Patch 101 Super Easy Slow Cooker Recipes
1 zucchini, halved and sliced 1 yellow squash, halved and sliced 2 carrots, peeled and sliced 1 large head of broccoli, chopped 3 cloves of garlic, sliced 1 teaspoon basil 1/2 teaspoon salt (plus more to taste) 1 cup grated Parmesan cheese 1 cup shredded mozzarella cheese 1 cup milk 12 oz box fettuccine noodles, cooked al dente

In a large slow cooker, combine zucchini, squash, carrots, broccoli, garlic, basil, and salt. Cook on high for 2 hours. Add cheeses, milk, and noodles, reduce heat to low and cook an addition 30 - 45 minutes or until heated through and cheese is melted. Serve with additional Parmesan cheese on top.

Some days, you just need a big bowl of pasta - am I right?!
Here are some more of my favorite pasta dinners:
Pierogi Casserole

Sausage Tomato Rigatoni

Creamy Ham Noodle Casserole

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