Vegetable and ham noodles with egg

Ingredients for 4 servings:

• 400 g macaroni, short
• 3 carrots
• 1 small piece(s) of butter
• some orange salt
• 1 zucchini
• 3 spring onions
• 150 g cooked ham
• 4 tbsp olive oil
• 4 m.-sized eggs
• 1 cup whipped cream, 200 g
• 30 ml soy sauce
• Salt and pepper, colored or black, from the effort
• Parsley, fresh, flat-leaf

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cook the macaroni in plenty of boiling, lightly salted water until al dente. Clean, peel, and wash the carrots, halve them lengthwise, and slice them. Blanch the carrot slices in boiling water with a small knob of butter and a little orange salt for about two minutes. Then refresh the carrot slices in ice water and drain. Drain the macaroni and drain well. Clean and rinse the zucchini and spring onions. Halve the zucchini lengthwise and slice. Slice the spring onions diagonally into coarse rings. Dice the cooked ham. Heat the olive oil in a large pan and sauté the zucchini slices together with the spring onion rings. Add the carrot slices, macaroni, and diced ham and fry briefly. Whisk the eggs with the cream and soy sauce; Season with a little salt and a few turns of freshly ground mixed or black pepper and pour evenly over the vegetable, ham, and pasta mixture. Cover and let it set over low heat. Then sprinkle with a little freshly ground mixed or black pepper and garnish with fresh parsley.