Vegetarian pasta dish Tanja

Ingredients for 4 servings:

• 500 g pasta, preferably penne or short macaroni
• 2 small zucchini or 1 large
• 250 g mushrooms
• 2 bell peppers, red and yellow
• 3 eggs
• 150 ml milk
• 2 cloves garlic
• 100 g Parmesan
• 2 tbsp oil
• salt and pepper

Instructions

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

derived from Spaghetti Carbonara, vegetarian

First, boil the salted water for the pasta. In the meantime, wash all the vegetables, except for the garlic, and cut them into bite-sized pieces. Heat the oil in a large pan and lightly fry the vegetables until they are still firm to the bite. Season everything with salt and pepper. Finally, peel and press the garlic, and stir it into the vegetables. Now turn off the heat and put the pan away. Cook the pasta until al dente, depending on the cooking time, and drain. While the pasta is cooking, mix the milk, eggs, and Parmesan in a small bowl. Season lightly with salt and pepper. Add the drained pasta to the vegetables in the pan and mix. Turn the heat back on and pour the milk, egg, and Parmesan mixture over the pasta, let it set briefly, and then stir to combine. Add more salt to the finished dish if desired. Note: This dish is a huge hit with our whole family of three children. We’ve never had any leftovers. Sometimes I add whole cocktail tomatoes to the vegetables along with the garlic.