Vegetable Carbonara combines fettuccine with sautéed leeks, zucchini, onion, garlic and mushrooms tossed with an egg-and-cream sauce and grated Parmesan. Fresh basil brightens the dish and dried oregano adds herbaceous depth. Cook pasta until al dente, reserve half a cup of cooking water, then sauté vegetables before adding pasta and mushrooms. Whisk egg with heavy cream, then finish by combining the mixture with pasta off heat to create a creamy coating. Helpful substitutions include minced garlic and any long pasta such as spaghetti. Serve seasoned with salt and freshly ground black pepper.
Pasta Carbonara, with its rich and creamy sauce, is a classic Italian favorite. This light summer twist brings a fresh, seasonal touch to the traditional dish. I prepare it using tender zucchini and delicate leeks, adding sliced mushrooms for a satisfying, meaty texture. The flavors are brightened with fragrant fresh basil while Parmesan cheese adds a savory finish. It's a quick, easy, vegetarian dish, bursting with summer freshness.
HELPFUL HINTS: 3 teaspoons minced garlic can be used instead of garlic cloves. Any type of long pasta such as spaghetti can be used. COUNTDOWN: Place water for fettucine on to boil. Assemble all the ingredients. Cook pasta. Saute the vegetables and complete the recipe. SHOPPING LIST: To buy:1 package fettuccine, 1 leek,1 container sliced mushrooms, 1 zucchini squash, 1 bunch fresh basil, 1 small carton heavy cream, 1 piece Parmesan cheese and 1 bottle dried oregano
Bring a large saucepan 3/4 filled with water to a boil. Stir in the pasta and boil for 10 minutes, taste to make sure the pasta is cooked but firm; add 2 more minutes if necessary. Remove 1/2 cup of cooking water to a bowl and set that aside. Drain the rest of the pasta. Heat the oil in a large skillet and add the leeks and zucchini. Cook for 4 minutes and add onion and garlic.
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