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Spaghetti With Zucchini Carbonara

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Ingredients
  Spaghetti/Linguine / other pasta strands 12 Ounce (Dried Ones)
  Olive oil/Salad oil 5 Tablespoon
  Onion 1 Large, chopped
  Zucchini 1 Pound, cut into long thin strips
  Eggs 4 , lightly beaten
  Shredded parmesan cheese 5 Ounce (Or Grated, 1 Cup)
  Coarsely ground pepper To Taste
Directions

In a 5- to 6-quart pan, cook spaghetti in 3 quarts boiling water just until al dente 10 to 12 minutes; or cook according to package directions.
Drain; keep warm.
Heat oil in a wide 3- to 4-quart pan over medium-high heat.
Add onion and cook, stirring often, until soft about 10 minutes.
Add zucchini and continue to cook, stirring often, until zucchini is tender to bite about 8 more minutes.
Add spaghetti and eggs to vegetable mixture.
Reduce heat to low and toss until eggs cling to pasta.
Add cheese and season to taste with pepper; toss again, then serve.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Zucchini
Interest: 
Quick

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4.16875
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2944 Calories from Fat 1248

% Daily Value*

Total Fat 141 g217.5%

Saturated Fat 42.3 g211.3%

Trans Fat 0 g

Cholesterol 970.7 mg323.6%

Sodium 2534.7 mg105.6%

Total Carbohydrates 307 g102.5%

Dietary Fiber 10.6 g42.2%

Sugars 23.9 g

Protein 138 g276.9%

Vitamin A 50.3% Vitamin C 167.4%

Calcium 195.9% Iron 112.4%

*Based on a 2000 Calorie diet

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Spaghetti With Zucchini Carbonara Recipe