Spaghetti alla Carbonara di Zucchine
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 5 tablespoons extra-virgin olive oil
- 12 ounces spaghetti
- 1 garlic clove, peeled
- 2 large eggs, room temperature
- Carbohydrate 45 g(15%)
- Cholesterol 70 mg(23%)
- Fat 17 g(26%)
- Fiber 3 g(10%)
- Protein 15 g(29%)
- Saturated Fat 4 g(21%)
- Sodium 196 mg(8%)
- Calories 394
Preparation Heat oil in heavy large skillet over medium heat. Add garlic and sauté until pale golden, about 1 minute. Add zucchini and sauté until beginning to color, about 15 minutes. Remove from heat; discard garlic. Meanwhile, whisk eggs and Parmesan in large bowl to blend. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; add to egg mixture and toss to coat (heat from pasta will cook eggs). Add zucchini mixture and half of basil to pasta; stir gently to blend. Season to taste with salt and pepper. Sprinkle with remaining basil and serve.
Preparation Heat oil in heavy large skillet over medium heat. Add garlic and sauté until pale golden, about 1 minute. Add zucchini and sauté until beginning to color, about 15 minutes. Remove from heat; discard garlic. Meanwhile, whisk eggs and Parmesan in large bowl to blend. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; add to egg mixture and toss to coat (heat from pasta will cook eggs). Add zucchini mixture and half of basil to pasta; stir gently to blend. Season to taste with salt and pepper. Sprinkle with remaining basil and serve.
