Linguine with Vegetables is a delicious vegetarian main course, perfect for a light and tasty dinner. Linguine pasta is combined with crunchy carrots, tender zucchini, and an aromatic sauté of leek and shallot. The dish is enriched by the creaminess of a whole egg and an egg yolk, and the savory note of grated Parmesan cheese. A drizzle of olive oil, salt, and pepper complete this tasty preparation.
Cut carrots and zucchini into thin strips and slice 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 it flavor over low heat, sprinkle with the remaining Parmesan, and serve
Italia
| Energy (kcal) | 137.37 |
| Carbohydrates (g) | 21.66 |
| of which Sugars (g) | 2.47 |
| Fat (g) | 2.7 |
| of which Saturates (g) | 1.24 |
| Protein (g) | 7.15 |
| Fiber (g) | 1.56 |
| Sale (g) | 0.04 |
