Pasta with Zucchini Carbonara

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Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Pasta with Zucchini Carbonara calories by ingredient

Introduction

Adapted from The Minimalist Cooks at Home by Mark Bittman Adapted from The Minimalist Cooks at Home by Mark Bittman

Minutes to Prepare: 10

Minutes to Cook: 20

Number of Servings: 4

Ingredients

2 tb olive oil

12 oz zucchini, sliced into 1/4-inch squares

2 large eggs

3 tb Parmesan

8 oz whole grain pasta

Salt and pepper to taste

1/4 cup mint, chopped

Directions

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.