Creamy Vegetables Carbonara

• 12 ounces linguine or spaghetti
• 3 tablespoons olive oil
• 5 1/4 ounces frozen peas or fresh
• 3 zucchini halved lengthwise, sliced
• 10 ounces artichokes in oil, drained, chopped
• 10 ounces red peppers drained, chopped
• 1 clove garlic peeled, halved
• 3 eggs
• 2/3 cup heavy cream
• 3 tablespoons fresh parsley leaves chopped
• 2 1/2 ounces grated Parmesan cheese freshly

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, frozen peas, zucchini, artichokes, red peppers, clove garlic, eggs, heavy cream, parsley, parmesan cheese

Taken from www.yummly.com/recipe/Creamy-Vegetables-Carbonara-1401526 (may not work)