Creamy Vegetables Carbonara

• 12 oz linguine or spaghetti
• 3 tbsp olive oil
• 5.25 oz fresh or frozen peas
• 3 None zucchini, halved lengthwise, sliced
• 1 (10 oz) jar artichokes in oil, drained, chopped
• 1 (10 oz) jar red peppers, drained, chopped
• 1 clove garlic, peeled, halved
• 3 None eggs
• 2/3 cup heavy cream
• 3 tbsp fresh parsley leaves, chopped
• 2.5 oz freshly grated Parmesan cheese

1. Cook pasta in boiling salted water with 1 tbsp oil for 6-7 mins until al dente, adding peas and zucchini for last 2 mins of cooking. Drain.
2. Meanwhile, saute artichokes, red peppers and garlic in remaining oil for 2-3 mins, until browned. Remove from the heat and set aside. Discard garlic.
3. Whisk together eggs, heavy cream, parsley and 1/2 the cheese. Add pasta and vegetables. Cook over low heat until eggs are creamy. Sprinkle with remaining cheese. Serve.

linguine, olive oil, peas, zucchini, artichokes, red peppers, clove garlic, eggs, heavy cream, parsley, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/28189 (may not work)