Name: Zucchini, pea and angel hair carbonara
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 90g prosciutto; 36.40 gm olive oil; 2 garlic cloves, crushed; 600g zucchini; 2 green onions, thinly sliced; 3 egg yolks; 252.50 gm light cream; 125.00 ml finely-grated parmesan cheese; 250.00 ml frozen peas; 350g dried angel hair pasta

Zucchini, pea and angel hair carbonara

0 Likes

Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Vegetable-packed spaghetti carbonara - a satisfying twist on a classic dish.

Ingredients:

90g prosciutto
600g zucchini
2 green onions, thinly sliced
3 egg yolks
252.50 gm light cream
125.00 ml finely-grated parmesan cheese
250.00 ml frozen peas
350g dried angel hair pasta

Instructions:

Heat a large non-stick frying pan over medium heat, then add the prosciutto. Cook each side for 1 to 2 minutes until golden brown. Place on a paper towel-lined plate to cool, then break into pieces and set aside.
In a pan, heat oil and sauté garlic, zucchini, and onions until zucchini is tender, about 8 to 10 minutes. Remove from heat and set aside.
Whisk together egg yolks, cream, and Parmesan until creamy. Season with salt and pepper to taste. Set aside. Microwave peas in a covered, heatproof bowl for 2 minutes on high until tender.
Boil pasta in a large saucepan as per package instructions until tender. Drain and return to pan on medium-low heat. Toss with egg mixture, then add zucchini, peas, and prosciutto. Mix well until heated through. Serve hot.

We use cookies

Similar Recipes

Zucchini, pea and fetta spring salad

Zucchini, pea and mint risotto

Zucchini, pea and mint spaghetti

Zucchini, pea and mint fritters

Spinach, pea and roast zucchini salad