Carbonara is one of those dishes that instantly brings to mind comfort, tradition, and irresistible creaminess. But what if you’re looking for a lighter alternative without giving up that rich, silky texture? Craving a creamy pasta dish with a fresher, vegetable-forward twist?
Vegetable Carbonara Spaghetti is the perfect solution: sautéed zucchini, fresh eggs, and Parmesan come together in a delicate yet flavorful balance. A simple variation that surprises with every bite. Let’s see how to make Vegetable Carbonara Spaghetti.
Vegetarian
Light
Traditional twist
Vegetarian
Vegetable Carbonara Spaghetti
A vegetarian twist on classic carbonara: spaghetti with sautéed zucchini, fresh eggs and Parmesan for a creamy yet light pasta dish.
Ingredients
- Spaghetti 350 g
- Zucchini 200 g
- Extra virgin olive oil 50 g
- Grated Parmesan 50 g
- Garlic 1 clove
- Eggs 2
- Chopped parsley to taste
- Salt to taste
Tools
- Large pot
- Non-stick pan
- Mixing bowl
- Whisk
- Knife
- Cutting board
Instructions
- Slice the zucchini thinly.
- Heat the olive oil with the garlic clove and sauté the zucchini until golden.
- Whisk the eggs with salt, Parmesan and parsley.
- Cook the spaghetti in salted water and drain al dente.
- Add spaghetti to the zucchini and toss.
- Remove from heat and quickly stir in the egg mixture to create a silky cream.
Nutritional values (per serving)
Calories
540 kcal
540 kcal
Fat
23 g
23 g
Carbohydrates
65 g
65 g
Protein
20 g
20 g
Sugar
4 g
4 g
Fiber
3 g
3 g
Sodium
320 mg
320 mg
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