Spaghetti alla Carbonara di Zucchine
A delicious Italian pasta dish featuring zucchini, eggs, and Parmesan cheese in a carbonara-style preparation. This vegetarian twist on the classic carbonara uses fresh zucchini and basil for a light and flavorful meal.
Ingredients
- •5 tablespoons extra-virgin olive oil
- •1 clove garlic
- •1 pound zucchini
- •2 large eggs
- •¾ cup Parmesan cheese
- •12 ounces spaghetti
- •6 leaves fresh basil
Cooking Instructions
- 1.
Heat oil in heavy large skillet over medium heat. Add garlic and sauté until pale golden, about 1 minute. Add zucchini and sauté until beginning to color, about 15 minutes. Remove from heat; discard garlic.
16 min
- 2.
Meanwhile, whisk eggs and Parmesan in large bowl to blend. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; add to egg mixture and toss to coat (heat from pasta will cook eggs).
12 min
- 3.
Add zucchini mixture and half of basil to pasta; stir gently to blend. Season to taste with salt and pepper. Sprinkle with remaining basil and serve.
2 min
