Pasta Carbonara, with its rich and creamy sauce, is a classic Italian favorite. This light twist brings a fresh, seasonal touch to the traditional dish.
I prepare it using tender zucchini and delicate leeks, adding sliced mushrooms for a satisfying, meaty texture. The flavors are brightened with fragrant fresh basil, while Parmesan cheese adds a savory finish.
Helpful hints
• 3 teaspoons minced garlic can be used instead of garlic cloves.
• Any type of long pasta such as spaghetti can be used.
Countdown
• Place water for fettucine on to boil.
• Assemble all the ingredients.
• Cook pasta.
• Saute the vegetables and complete the recipe.
Shopping list
To buy: 1 package fettuccine, 1 leek,1 container sliced mushrooms, 1 zucchini squash, 1 bunch fresh basil, 1 small carton heavy cream, 1 piece Parmesan cheese and 1 bottle dried oregano
Staples: olive oil, egg, onion, garlic, salt and black peppercorns
Vegetable Carbonara
Serves: 2.
- 3 ounces fettuccine
- 2 teaspoons olive oil
- 3 cups sliced leeks, green and white parts
- 2 cups zucchini squash cut into 1/4-inch pieces
- 1 cup diced onion
- 6 crushed garlic cloves
- 2 teaspoons dried oregano
- 2 cups sliced mushrooms
- 1 egg
1/4
- cup heavy cream
- Salt and freshly ground black pepper
1/2
- cup basil leaves
- 2 tablespoons grated Parmesan cheese
Bring a large saucepan 3/4 filled with water to a boil. Stir in the pasta and boil for 10 minutes, taste to make sure the pasta is cooked but firm; add 2 more minutes if necessary. Remove 1/2 cup of cooking water to a bowl and set that aside. Drain the rest of the pasta. Heat the oil in a large skillet and add the leeks and zucchini. Cook for 4 minutes and add onion and garlic. Saute 6 to 7 minutes. Add the oregano and stir to combine with the ingredients. Add the cooked pasta to the skillet. Toss well to combine all ingredients. Stir in the mushrooms. In a small bowl whisk the egg and cream together. Pour into the skillet and toss again. Add some of the reserved pasta cooking water if needed to make a smooth sauce. Add salt and pepper to taste. Divide between two dinner plates and sprinkle basil and parmesan on top.
Per serving: 520 calories (36 percent from fat), 20.9 g fat (9.4 g saturated, 6.3 g monounsaturated), 131 mg cholesterol, 18.3 g protein, 70.0 g carbohydrates, 7.7 g fiber, 182 mg sodium.
Linda Gassenheimer is the author of more than 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com.
