Ingredients (to 4 people)
400gr. of thick spaghetti (or pens, butterflies)
3 zucchini
a small bunch of asparagus
1 large onion cut thin media
3 eggs
200 gr. Parmesan
sale, black pepper
extra virgin olive oil
Preparation
Cut the zucchini into small cubes not too, asparagus boiled in lightly salted water keeping them well al dente.
Peel the onion and chop coarsely, cut the asparagus stalks from where you have tender and non-fibrous. Let it brown all in a little 'extra virgin olive oil.
Fry in a little 'oil the onion later the diced zucchini until they are golden.
Join them as asparagus, sauté for a few moments, salt and cook.
Cook the pasta in boiling salted water and when it is still much to drain tooth. Pour into the pan and sauté for a few minutes on high heat with mixed vegetables (if necessary, add a little cooking water).
Turn off the heat and add the beaten eggs with the Parmesan cheese, a little salt and pepper according to taste.
Stir quickly but gently.
You can change the asparagus with other vegetables to your heart, let the same base and replaced for example : courgettes and peas, courgettes and peppers, zucchini with carrots, zucchini with pesto, etc. etc.
Serve and enjoy.
Naturopath and Wellbeing Consultant Eliosnatura, He takes care of feeding, personal care and medical conditions through the use of all-natural products. Its strength lies in the combination of "power and good health", factor pointed out by the World Health (WHO) considers that adequate nutrition and health fundamental human rights.
