Linguine with vegetables
Instructions
Cut carrots and zucchini in thin strips and sliced leek and shallot.
You blast the vegetables in a pan with a little oil for a few minutes, add salt, cover and let simmer over low heat for 15 minutes.
Beat the eggs with a pinch salt, pepper and half the Parmesan.
Cook linguine in boiling salted water until al dente, drain and pour into the pan with the vegetables, add the eggs and stir quickly.
Let flavoring on low heat, sprinkle with the remaining Parmesan and serve.
Ingredients and dosing for 4 persons
- 320 g of type pasta linguine
- 2 carrots
- 2 zucchini
- 1 leek
- 1 shallot
- == 1 whole egg
- 1 egg yolk
- 4 tablespoons of grated parmesan cheese
- Olive oil
- Salt
- Pepper