Creamy Vegetables Carbonara - cooking recipe

Ingredients

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

Preparation

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.
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.
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.