Linguine with Vegetables is a delicious vegetarian first course, perfect for a light and flavorful dinner. Linguine-type pasta combines 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 by the savory note of grated Parmigiano 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 simmer over low heat for 15 minutes.
Beat the eggs with a pinch of salt and pepper and half of the Parmigiano.
Cook the linguine in plenty of salted water, drain them al dente and pour them into the pan with the vegetables, add the eggs and stir quickly.
Let the flavors meld over low heat, sprinkle with the remaining Parmigiano and serve.
Italy
| 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 |
