Cook the eggs for about 10 minutes (let boil for 5 minutes after boiling), meanwhile wash the datterino tomatoes and cut them in half, wash the zucchinis and cut them into spaghetti strips.
Also wash and clean the carrots and cut them into slices. Meanwhile, cook the pasta in plenty of salted water, once cooked drain it in cold water to maintain the temperature.
In a container, pour the pasta with extra virgin olive oil to prevent sticking and season with the ingredients.
Eat fresh after at least 1 hour from its preparation.
Served with a side of vegetables.
Italy
| Energy (kcal) | 122.97 |
| Carbohydrates (g) | 23 |
| of which Sugars (g) | 2.45 |
| Fat (g) | 1.34 |
| of which Saturates (g) | 0.43 |
| Protein (g) | 5.44 |
| Fiber (g) | 1.7 |
| Sale (g) | 0.04 |
