Linguine with Vegetables is a delicious vegetarian first course, perfect for a light and tasty dinner. The linguine pasta is combined with crunchy carrots, tender zucchini, and an aromatic sauté of leek and shallot. Everything is enriched by the creaminess of a whole egg and a yolk, and by the savory note of grated Parmesan cheese. A drizzle of olive oil, salt, and pepper complete this tasty preparation.
Cut the carrots and zucchini into thin strips and slice the leek and shallot
Sauté the vegetables in a pan with a little oil for a couple of minutes, season with salt, cover, and stew over low heat for 15 minutes
Beat the eggs with a pinch of salt, pepper, and half of the Parmesan
Cook the linguine in plenty of salted water, drain al dente, and pour them into the pan with the vegetables; add the eggs and mix quickly
Let them flavor over low heat, sprinkle with the remaining Parmesan, and serve
Italia
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| Energy (kcal) | 347.65 |
| Carbohydrates (g) | 63.22 |
| of which Sugars (g) | 1.91 |
| Fat (g) | 4.74 |
| of which Saturates (g) | 2.52 |
| Protein (g) | 16.04 |
| Fiber (g) | 1.48 |
| Sale (g) | 0.21 |
