DIRECTIONS

1. Clean and dice the bell pepper, carrot and courgette into cubes.

2. Remove the tough stalks of the asparagus and cut it into rounds, leaving the tips whole.

3. Cook the pasta in plenty of salted water.

4. Heat the oil in a pan and sauté the chopped vegetables for a few minutes.

5. Beat the eggs with the Soy Cooking Cream, a bit of salt, pepper and grated lemon zest.

6. When the pasta is cooked, drain it and put it in the pan along with the egg mixture. Raise the heat for one minute and reheat the pasta, mixing everything together with a wooden fork until the eggs begin to coagulate. Serve immediately.