The vegetarian zucchini carbonara is a delicate version, suitable for non-meat eaters, of the classic carbonara. An easy recipe to make, perfect as a quick first course to bring to the table, because it is prepared in just 10 minutes on the clock! Also ideal for using fresh seasonal courgettes, which will make this first course delicious. I chose to use fusilli as pasta, because I had opened them in the pantry but, we can use the preferred pasta format such as spaghetti or half sleeves.
Now let’s see together how to prepare vegetarian zucchini carbonara!
Preparation time: 10 min
Ready in: 10 min
INGREDIENTS FOR VEGETARIAN ZUCCHINI CARBONARA
450 gr of fusilli (or the preferred pasta format)
4 eggs + 1 yolk
50 gr of grated Parmesan
Pepper and turmeric to taste
Extra virgin olive oil to taste
Salt to taste.
Preparation of Vegetarian Zucchini Carbonara
Preparing vegetarian courgette carbonara is very simple, first, we boil a pot of salted water. In a pan, cut half an onion into thin slices and then cut the courgettes into pieces.
We pour the extra virgin olive oil, add the salt and leave to fry, stirring occasionally. We add some pasta cooking water if necessary. Let it cook for about 10 minutes, in order to keep the zucchini crispy.
In a bowl, beat the whole eggs and the yolk together with the grated Parmesan, salt, pepper, and a little turmeric.
When the water boils we throw the fusilli or another pasta shape to taste. As soon as the pasta is ready, drain it in a pan and toss it together with the courgettes.
Add the egg mixture, together with a ladle of the cooking water, mix quickly and bring our vegetarian zucchini carbonara to the table!