You are here

Spaghetti Carbonara with Summer Vegetables

Chef.Foodie's picture
Ingredients
  Spaghetti 12 Ounce (350 gram, tricolored)
  Baby carrots 8 Ounce, halved lengthways (200 gram)
  Asparagus 5 Ounce, sliced into 3 centimeter lengths (140 gram)
  Courgette 1 Large, cut into ribbons
  Egg yolks 2 Medium
  Double cream 7 Fluid Ounce (200 milliliter)
  Vegetarian parmesan style cheese 2 Ounce, grated (50 gram)
  Sun dried tomatoes in oil 2 Ounce, drained and sliced (50 gram)
Directions

1. Cook the pasta in a large pan of lightly salted boiling water according to pack instructions. About 4 mins before the end of cooking time, add the carrots. After 2 mins add the asparagus, then just before draining stir in the courgette ribbons. Drain, then return all to the pan over a low heat.
2. Beat together the egg yolks, cream and half the cheese, then season well. Pour over the pasta and vegetables, then very gently heat for 2-3 mins, stirring constantly, until the sauce has thickened slightly- do not overheat or the eggs will scramble. Stir in the sun-dried tomatoes and serve with the remaining cheese and plenty of black pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Stewed
Dish: 
Salad
Interest: 
Summer, Everyday, Healthy
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

Rate It

Your rating: None
4.236665
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 702 Calories from Fat 330

% Daily Value*

Total Fat 37 g57%

Saturated Fat 4 g20.1%

Trans Fat 0 g

Cholesterol 105.2 mg35.1%

Sodium 151.3 mg6.3%

Total Carbohydrates 78 g25.9%

Dietary Fiber 3.9 g15.8%

Sugars 7.3 g

Protein 21 g41.4%

Vitamin A 169.9% Vitamin C 19.9%

Calcium 17.9% Iron 26.3%

*Based on a 2000 Calorie diet

0 Comments

Spaghetti Carbonara With Summer Vegetables Recipe