300 grams of rigatoni
4 tablespoons grated Parmesan
salt, pepper, nutmeg and extra virgin olive oil
Wash thoroughly the peeled zucchini and carrots. Cut them into strips with the help of a potato peeler and cut the white part of the leek into thin wedges.
Cook the whole in a pan with a little oil for a few minutes then put the salt. Place a lid and cook on low heat for 15 minutes.
Meanwhile cook the pasta in plenty of salted water. Beat the eggs in a bowl with a pinch of nutmeg, salt and pepper.
When the pasta is cooked, drain and pour into the pan with the vegetables, season with extra virgin olive oil and raw mix everything.
Add the eggs, Parmesan and stir quickly
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