Zucchini Ribbon Carbonara Pasta

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Zucchini Ribbon Carbonara Pasta
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Health Score:
8,0 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
476
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie476 kcal(23 %)
Protein21.99 g(22 %)
Fat15.59 g(13 %)
Carbohydrates61.99 g(41 %)
Sugar added0 g(0 %)
Roughage1.36 g(5 %)
Vitamin A166.69 mg(20,836 %)
Vitamin D0.94 μg(5 %)
Vitamin E1.89 mg(16 %)
Vitamin B₁0.47 mg(47 %)
Vitamin B₂0.5 mg(45 %)
Niacin9.05 mg(75 %)
Vitamin B₆0.37 mg(26 %)
Folate123.21 μg(41 %)
Pantothenic acid0.87 mg(15 %)
Biotin1.01 μg(2 %)
Vitamin B₁₂0.72 μg(24 %)
Vitamin C17.76 mg(19 %)
Potassium504.28 mg(13 %)
Calcium334.33 mg(33 %)
Magnesium101.51 mg(34 %)
Iron3.54 mg(24 %)
Iodine22 μg(11 %)
Zinc2.66 mg(33 %)
Saturated fatty acids7.15 g
Cholesterol85.73 mg

Ingredients

for
6
Ingredients
16 ounces dry Spaghetti
1 tablespoon olive oil
2 small zucchini (rinsed; trimmed and sliced thinly lengthwise)
1 onion (peeled and chopped)
salt (to taste)
freshly ground Black pepper (to taste)
2 cloves garlic (peeled and finely chopped)
¼ cup dry white wine
¼ cup heavy cream
2 large eggs
1 cup Parmesan (freshly grated; plus extra to serve)
6 sprigs fresh thyme (leaves plucked and finely chopped)
How healthy are the main ingredients?
Parmesanthymeolive oilgarliczucchinionion

Preparation steps

1.
Bring a large pot of salted water to a boil, add pasta and cook according to package instructions or until al dente. Drain well and set aside.
2.
Meanwhile, heat olive oil in a large skillet over medium heat; saute zucchini and onions until tender, stirring frequently. Season to taste with salt and pepper; add garlic, continue cooking for an additional 1 to 2 minutes. Add the wine and heavy cream and cook until slightly thickened, about 3 to 4 minutes.
3.
In a separate bowl whisk the eggs and add Parmesan; whisk again until blended. Season with salt and pepper, to taste. Set aside.
4.
Add the hot, drained spaghetti to the skillet with the zucchini and cream sauce. Toss to coat spaghetti. Add the egg and cheese mixture and quickly heat through, whisking until the eggs thicken. Remove from heat so the eggs do not scramble. Add chopped thyme and toss. Divide between plates and serve immediately. Sprinkle with additional cheese, if desired.