Vegetable Noodle Pan

First, cook the pasta in salted water until al dente.

Wash or peel fresh vegetables as needed and cut into cubes. Harder vegetables can be blanched. Wash the tomatoes and cut into wedges. Wash the leek and the young onion and cut into rings. Wash and finely chop the kitchen herbs.

Heat some oil in a large frying pan. Sauté the young onion in it. Add fresh vegetables little by little according to their hardness. Finally, add the tomatoes. Frozen vegetables can simply be thawed directly and then mixed with leeks and tomatoes. When the vegetables are soft, mix in the pasta.

Whisk eggs with whipping cream, add salt and pepper. Add to the vegetable-pasta mixture. Stir and allow to set. Serve sprinkled with cheese and kitchen herbs.

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