Fettuccine con Uova e Verdure (Fettuccine with Eggs and Vegetables)
Source:
Italian Country Cooking: Recipes from Umbria & Apulia by Susanna Gelmetti200g (7 oz) broccoli, trimmed into little florets
2 courgettes (zucchini), diced
1 leek, diced
1 carrot, diced
1 red sweet pepper (capsicum), diced
A generous amount of fresh basil leaves, roughly torn
Salt
3 eggs
50g (2 oz) (1/2 cup) freshly grated Parmigiano Reggiano
350g (12 oz) dried egg fettuccine
Freshly ground black pepper
Cook the broccoli florets in salted boiling water for about 3-5 minutes, until they are just tender but still firm, then drain and reserve.
Heat the olive oil in a large frying pan and saute the other vegetables for about 8 minutes.
Add the broccoli and. finally, the basil and season with salt, Keep warm.
In a large bowl beat the eggs and the Parmesan together.
Cook the pasta in plenty of lightly salted boiling water until al dente.
Drain the pasta and add to the vegetables. Stir well and quickly add the egg and Parmesan mixture. Toss all together, sprinkle with black pepper and serve immediately.
Servings: 4
