Recipe for Vegetarian Carbonara with Zucchini and Carrots
Vegetarian carbonara with zucchini and carrots is a light and tasty variation of the classic Roman dish. The vegetables are sautéed and then mixed with linguine before being dressed with a creamy mixture of eggs, parmesan, and nutmeg. A tasty and quick idea for a flavorful and light lunch.
Instructions
- Start by thoroughly washing all the vegetables.
- Use a vegetable peeler to cut the carrots and zucchini into thin strips, then cut the white part of the leek and the cabbage into thin strips, while the red onion should be thinly sliced.
- Heat a little olive oil in a large pan and sauté the cut vegetables for about two minutes; then salt to taste, cover with a lid and let it stew over low heat for about 15 minutes.
- In the meantime, bring a pot of salted water to a boil and cook the linguine according to the times indicated on the package.
- In a bowl, beat the two eggs vigorously with a pinch of nutmeg, salt, and pepper until you get a homogeneous mixture.
- Drain the pasta al dente and transfer it to the pan with the vegetables; add a drizzle of raw olive oil and mix well.
- Pour the beaten egg mixture with the grated Parmesan over the pasta and quickly mix to prevent the egg from coagulating too quickly.
- Let it all flavor for about a minute over low heat before serving hot.
Notes
To add a crunchy touch to your Vegetarian Carbonara, toast pine nuts or finely chopped almonds in a pan until golden before adding them to the final dish as a garnish, along with some fresh basil or mint leaves for an extra aromatic touch!