Vegetable Carbonara

Vegetable Carbonara

Ring the changes to Spaghetti Carbonara with this vegetable version. You'll be surprised how good it is. Recipe adapted from Nestlé Italy.

Preparation time

10 minutes

Cooking time

20 minutes

Serving number 4

Ingredients

350 g BUITONI Spaghetti
1 tbsp Olive oil
1 Onion (peeled and finely chopped)
1 clove Garlic (peeled and finely chopped)
1 Zucchini (cut into thin matchsticks)
100 g Peas, green, frozen
2 Eggs
50 g Parmesan cheese, grated
1 tbsp Extra virgin olive oil

Preparation steps

Cook the BUITONI Spaghetti as directed on the package in plenty of boiling, salted water.

Whilst the spaghetti is cooking heat the olive oil in a small frying pan. Add the onion and cook over a medium heat for 2-3 minutes or until the onion is softened.

Add the garlic, the zucchini (courgette) matchsticks and peas cook for a further 4-5 minutes.

In a small bowl combine the eggs and grated Parmesan cheese.

When the spaghetti is cooked drain well, return to the pan and mix in the vegetables, the egg mixture and the extra virgin olive oil. Toss well and serve immediately.

Nutritional values per serving

Carbohydrate, total (g) 72.00
Energy (Kcal) 489.00
Protein (g) 20.00
Fats, total (g) 13.00
Energy (Kj) 2065.00