Vegetable linguine

Preparation:

Preparation: Cut carrots and courgettes into thin strips and slice the leek and shallot. Sauté the vegetables in a pan with a little oil for a couple of minutes, season with salt, cover and simmer over low heat for 15 minutes. Beat the eggs with a pinch of salt, pepper and half the Parmesan cheese. Cook the linguine in abundant salted water, drain them al dente and pour them into the pan with the vegetables, add the eggs and mix quickly. Cook over low heat, sprinkle with the remaining Parmesan and serve.