1 clove garlic, diced
1 onion, diced
1 green pepper, diced
1 red pepper, diced
1 zucchini, cubed
1 cup broccoli florets
4 plum tomatoes, cubed
2 eggs, beaten
Hot sauce to taste
8 ounces linguini
8 ounces Romano cheese, grated
Sauté artichoke hearts, garlic, onion and peppers. Add zucchini, broccoli and tomatoes; simmer until crisp and tender. Combine eggs and hot sauce; stir into vegetable mixture. Cook pasta, drain and toss with Romano cheese. Add vegetables to pasta and mix well.