Garden Vegetable Carbonara
Ingredients
- 2 eggs
- 1/2 cup soya milk
- 1/2 cup grated romano
- 1/2 teas salt & pepper
- 1 tbls oilve oil
- 1 tbls lemon juice
- Spinach (about 4 cups)
- 1/2 of a green pepper, thinly sliced
- 1/2 of a red pepper, thinly sliced
- 2 shredded carrots
- 1 onion thinly sliced
- 1 clove garlic, minced
- 1 pkg grape or cherry tomatoes, halved
- 1 zuchinni
- fresh basil
- grated romano to serve on top
- Rice Pasta
Directions
- Cook pasta in salted water until almost done(about 2 minutes less than specified time). Drain, rinse, keep hot.
- Return pot to stove, add olive oil and all of the vegetables and the lemon juice. When pot returns to hot, saute 2 minutes.
- Return pasta to pot.
- Combine eggs, milk and cheese. Drizzle into pot with fresh basil leaves.
- Toss with pasta and vegetables.
- Cook, stirring until sauce is thickened and greens are wilted.
Serving Suggestions:
Serve with grated romano and crusty bread
