Zucchini Carbonara
  • Servings: 2
  • 7 oz penne or other pasta
  • Sea Salt and course ground pepper
  • 2 zucchini diced
  • 3 egg yolks
  • 6 1/2 T. parmesan cheese plus extra for serving
  • 1 t. grated lemon zest
  1. Cook pasta in plenty of salted boiling water for 6 minutes then toss the diced zucchini in with the pasta to cook about another 2 minutes.
  2. In a large bowl beat the egg yolks, parmesan, lemon zest, sea salt and pepper together.
  3. Drain the pasta and zucchini, reserving a few spoonfulls of the cooking water, immediately add it to the egg mixture, while hot and toss quickly until the pasta is well coated. Add the reserved water if dry and toss until it is creamy.
  4. If you want you can serve with the extra parmesan and some pepper.
I always like to take things that aren't quite so healthy and add veggies to them. I also love that it serves two as I hate trying to divide all the ingredients myself. This is from Good Cooking by Jill Dupleix (love this cookbook).