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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (325g) Recipe makes 2 servings |
||
| Calories 486 | ||
| Calories from Fat 92 | (19%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.3g | 15% | |
| Saturated Fat 3.6g | 18% | |
| Monounsaturated Fat 3.8g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 288mg | 96% | |
| Sodium 129mg | 5% | |
| Potassium 839mg | 23% | |
| Total Carbohydrate 86.5g | 28% | |
| Dietary Fiber 13.2g | 52% | |
| Sugars 3.6g | ||
| Protein 15.8g | 31% | |
Zucchini Carbonara for Two(Vegetarian)
By: Sharon123
Mar 21, 2008
I just got a new cookbook, Good Cooking by Jill Dupleix! Some simple but wonderful recipes(and the pictures are fabulous!). This is the same principal as for pasta carbonara, but with zucchini instead of bacon and is beautiful with a creamy golden sauce! Enjoy!
SERVES 2
Ingredients
- 7 ounces penne or fine tagliatelle pasta noodles
- sea salt (I use flaked smoked sea salt)
- black pepper, coarsely ground
- 2 medium zucchini (about 8 oz.)
- 3 egg yolks
- 2 1/2 tablespoons parmesan cheese, freshly grated plus extra for garnish
- 1 teaspoon lemon zest, grated
Directions
1
Cook pasta in lots of boiling salted water for 6 minutes.2
Meanwhile, trim zucchini, cut lengthwise into thick slices, then into strips, and then dice in small pieces.3
Add the zucchini to the pasta pot and cook until they are tender, but not overly soft, and the pasta is al dente-tender but firm to the bite, about 2 minutes longer.4
Now in a large bowl, beat the egg yolks, Parmesan cheese, lemon zest, salt and pepper together.5
Drain the pasta and zucchini, reserving a couple spoonfuls of the cooking water. Immediately add to the egg mixture, tossing quickly until the pasta is coated well. Add the reserved hot pasta water if it's too dry, and toss again until it's lightly creamy.6
Sprinkle with extra black pepper and Parmesan cheese. Serve in warm shallow bowls. Enjoy!
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- Course > Side Dishes
- Main Ingredient > Vegetables > Squash
- Main Ingredient > Pasta, Rice & Grains > Pasta > Penne
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Number of Servings > For 1 or 2
- Occasion > Dinner Party
- Dietary > Vegetarian
- Dietary > Lighter Fare
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Dr. Jenny
On Jun 25, 2008
DH and I had this carbonara dish for dinner tonight. The recipe gets points from me just for the simplicity of its ingredients and quick prep and serving times (we were eating late tonight and I liked that there was not a lot of chopping and steps involved). This had a nice, fresh lemony twang to it and it is a good way to use up zucchini. That being said, the dish tastes a little on the plain side. Adding extra cheese (as suggested by Sharon) as well as drizzling the dish with a generous amount of olive oil and adding more salt helped significantly. DH also used onion powder on his, but I preferred mine without it. Future reviewers may wish to add fresh onion or garlic to the dish. Made for ZWT4.
From: mersaydees
On May 4, 2008
I made this as the vegetable and carb dish for dinner — delightful! Thanks, Sharon123! Made for Recipe Swap #15.
From: Anme
On Apr 23, 2008
This made a very tasty lunch. I used whole wheat pasta and a mixture of zucchini and yellow squash. Great dish for a quick and easy meal.
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