Tuesday, October 12

Zucchini Carbonara


I was planning on making zucchini bread for brunch this weekend and I misread the amount for zucchini's and bought way too many! 3 too many to be exact. So what did I do? Combine my favorite pasta dish, pasta carbonara, with soft luscious zucchini's. I was out of turkey bacon so I left it out but added plenty of garlic to make up for it. I just cubed up 3 zucchini's, sautéed them with garlic and salt and pepper, and added them to the pasta. Then at the end, hit the pasta and zucchini with the egg/parmesan mixture. Delicious!!!!

1/2 box of pasta, any shape
3 zucchini, cubed
3 cloves garlic, minced
2 eggs, beaten
1 cup grated parmesan cheese

1 Boil water for pasta. Beat 2 eggs in a separate dish and mix with parmesan.
2 While water is boiling, heat olive oil in deep skillet and throw in minced garlic and cubed zucchini and cook together for about 7-8 minutes until softened.
3 Drop pasta into boiling water. Cook until al dente and drain.
4 Once zucchini is softened, mix the drained pasta into the deep skillet with the zucchini.
5 Pour egg/parmesan mixture over the pasta and zucchini and quickly, using tongs, mix thoroughly until egg sauce is shiny and thickened. Serve with more grated parmesan on top. Enjoy!


Monica said...

that looks so amazing!

Leslie said...

What a quick and yummy dinner!

petitechef said...

I actually think this is a blessing in disguise!! I love all these things as well, so why not piece them all together!!

I was on a hiatus for a while so it's good to be back and connect with my fellow foodies!! :)

Chef Fresco said...

5 ingredient supper - nice! All that freshly grated parm looks delicious!