Carbonara is a legendary Roman pasta dish. Here's a version that includes sautéed zucchini. It's meat-free yet every bit as delicious as the egg-and-bacon original.
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
Preparation
Step 1
Heat oil in heavy large skillet over medium heat. Add garlic and sauté until pale golden, about 1 minute. Add zucchini and sauté until beginning to color, about 15 minutes. Remove from heat; discard garlic.
Step 2
Meanwhile, whisk eggs and Parmesan in large bowl to blend. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; add to egg mixture and toss to coat (heat from pasta will cook eggs).
Step 3
Add zucchini mixture and half of basil to pasta; stir gently to blend. Season to taste with salt and pepper. Sprinkle with remaining basil and serve.
