Crockpot Fettuccine Alfredo By Kelly Miller • October14,2014 • Updated January 25, 2020 • 3 Comments 510 6 Jump to Recipe Crockpot Fettuccine Alfredo uses fresh carrots, zucchini, and broccoli 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. Some days, you just need a big bowl of pasta – am I right?! If you liked this Crockpot Fettuccine Alfredo recipe, leave a rating and a comment below this post! Crockpot Fettuccine Alfredo Crockpot Fettucine Alfredo recipe with zucchini, yellow squash, broccoli, carrots, and a garlic cheese sauce. No ratings yet Print Pin Rate Course: DinnerCuisine: AmericanKeyword: recipe for crockpot fettuccine alfredo Prep Time: 10 minutes minutesCook Time: 2 hours hours 45 minutes minutes Servings: 6 servings Calories: 426kcal Author: Kelly Miller Ingredients▢ 1 zucchini halved and sliced▢ 1 yellow squash halved and sliced▢ 2 carrots peeled and sliced▢ 1 head of broccoli chopped▢ 3 cloves garlic sliced▢ 1 tsp basil▢ 1/2 tsp salt▢ 1 cup grated Parmesan cheese▢ 1 cup shredded mozzarella cheese▢ 1 cup milk▢ 12 oz fettuccine cooked and drained InstructionsIn 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. NutritionCalories: 426kcal | Carbohydrates: 55g | Protein: 24g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 81mg | Sodium: 646mg | Potassium: 789mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4530IU | Vitamin C: 103mg | Calcium: 412mg | Iron: 2mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom! 510 6
Food Done Light says October 15, 2014 at 12:02 pm Love all the veggies you've added to the pasta. Reply
Kelly @ Mostly Homemade Mom says October 15, 2014 at 9:24 pm Have to sneak them in as often as I can with these buggers around here! 🙂 Reply
Lisa @ Snappy Gourmet says October 15, 2014 at 10:35 pm Would have never guessed you made this in a slow cooker! What a great family dinner! Reply