Pasta with Zucchini Carbonara
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tb olive oil12 oz zucchini, sliced into 1/4-inch squares2 large eggs3 tb Parmesan8 oz whole grain pastaSalt and pepper to taste1/4 cup mint, chopped
Cut zucchini lengthwise into slices. Cut slices into triangles. Heat 1 tb olive oil in a nonstick skillet over medium heat. Add zucchini and cook, stirring only occasionally, until very tender and lightly browned, about 10 min. Season with a little salt and lots of pepper and set aside.
Beat the eggs and Parmesan together in a small bowl. Cook pasta in a large pot of boiling water, reserving ½ cup of the cooking water when the pasta is almost done. Drain pasta and keep warm.
With the skillet on the turned off burner, add 1 tb olive oil and the Parmesan-egg mixture to the zucchini. Add drained pasta and continue to mix thoroughly. Add a bit of the cooking water if it needs moisture. Add the fresh herb and serve, offering additional Parmesan at the table.
Number of Servings: 4
Recipe submitted by SparkPeople user CHRISTINEDC.
Beat the eggs and Parmesan together in a small bowl. Cook pasta in a large pot of boiling water, reserving ½ cup of the cooking water when the pasta is almost done. Drain pasta and keep warm.
With the skillet on the turned off burner, add 1 tb olive oil and the Parmesan-egg mixture to the zucchini. Add drained pasta and continue to mix thoroughly. Add a bit of the cooking water if it needs moisture. Add the fresh herb and serve, offering additional Parmesan at the table.
Number of Servings: 4
Recipe submitted by SparkPeople user CHRISTINEDC.
Nutritional Info Amount Per Serving
- Calories: 308.8
- Total Fat: 10.7 g
- Cholesterol: 56.1 mg
- Sodium: 88.1 mg
- Total Carbs: 44.6 g
- Dietary Fiber: 7.2 g
- Protein: 10.7 g