Zucchini carbonara

Zucchini carbonara might be just the main course you are searching for. This recipe serves 4. For $2.03 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 30g of protein, 33g of fat, and a total of 753 calories. This recipe from My Zucchini Recipes has 6 fans. This recipe is typical of Mediterranean cuisine. A mixture of olive oil, cream, fresh thyme, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 25 minutes. With a spoonacular score of 67%, this dish is solid. Users who liked this recipe also liked Zucchini Noodles Carbonara, Zucchini Pasta Carbonara, and Zucchini (Zettuccine) Carbonara.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 20 minutes

 

Ingredients:

4 slices bacon or pancetta

80 ml (1/3 cup) cream

4 egg yolks

1 bunch of fresh thyme

1 tablespoon olive oil

100 g Parmesan

400 g penne

pepper

salt

4 little zucchini

Equipment:

frying pan

bowl

Cooking instruction summary:

In salted boiling water cook the pasta until is "al dente".While the pasta is cooking, chop the bacon and cut the zucchini in pasta-size slices.In a large pan fry the chopped bacon with one tablespoon olive oil until is brown and crispy. Add the zucchini slices, season with salt and pepper, stir it well. Sprinkle with fresh thyme leaves and cook it until the zucchini is softened.Let's prepare the carbonara sauce! In a deep bowl put the egg yolks and beat them with the cream and the half of the parmesan. Season with salt and pepper. Stir it until is creamy, then put it aside.When the pasta is cooked, drain it, but keep a little of the cooking water for the sauce.Toss the drained pasta into the pan with fried bacon and zucchini, remove it from the heat.Add the carbonara sauce and a little from the reserved cooking water, stir together quickly.Serve them immediately with the rest of the parmesan on the top of the dish.

 

Step by step:


1. In salted boiling water cook the pasta until is "al dente".While the pasta is cooking, chop the bacon and cut the zucchini in pasta-size slices.In a large pan fry the chopped bacon with one tablespoon olive oil until is brown and crispy.

2. Add the zucchini slices, season with salt and pepper, stir it well. Sprinkle with fresh thyme leaves and cook it until the zucchini is softened.

3. Let's prepare the carbonara sauce! In a deep bowl put the egg yolks and beat them with the cream and the half of the parmesan. Season with salt and pepper. Stir it until is creamy, then put it aside.When the pasta is cooked, drain it, but keep a little of the cooking water for the sauce.Toss the drained pasta into the pan with fried bacon and zucchini, remove it from the heat.

4. Add the carbonara sauce and a little from the reserved cooking water, stir together quickly.

5. Serve them immediately with the rest of the parmesan on the top of the dish.


Nutrition Information:

Quickview
775k Calories
31g Protein
33g Total Fat
87g Carbs
28% Health Score
Limit These
Calories
775k
39%

Fat
33g
51%

  Saturated Fat
14g
89%

Carbohydrates
87g
29%

  Sugar
11g
12%

Cholesterol
253mg
85%

Sodium
780mg
34%

Get Enough Of These
Protein
31g
62%

Vitamin C
131mg
160%

Selenium
83µg
120%

Vitamin A
3526IU
71%

Manganese
1mg
69%

Phosphorus
571mg
57%

Vitamin B6
0.83mg
42%

Calcium
394mg
40%

Folate
128µg
32%

Vitamin B2
0.53mg
31%

Magnesium
114mg
29%

Potassium
998mg
29%

Fiber
6g
27%

Zinc
3mg
24%

Copper
0.44mg
22%

Vitamin B1
0.33mg
22%

Vitamin B3
4mg
21%

Vitamin E
2mg
19%

Vitamin B5
1mg
19%

Iron
3mg
19%

Vitamin K
15µg
15%

Vitamin B12
0.8µg
13%

Vitamin D
1µg
9%

covered percent of daily need
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