Zucchini Ribbon Carbonara Pasta
(1 vote)
(1 vote)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
247
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 247 cal. | (12 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 11.8 μg | (20 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 299 mg | (7 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 16 ozs dry Spaghetti
- 1 Tbsp 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 cloves (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)
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.
