Courgette pasta carbonara
¼ packet dry fettuccini or spaghetti
2 Tbsp canola oil
2 cloves garlic, crushed
4 courgettes, peeled into ribbons
2 carrots, peeled into ribbons
½ can [185ml] evaporated milk
1 cup grated cheese
Freshly ground pepper to taste
In a large pan bring approximately 5 litres of water to the boil.
Add pasta and stir to stop it sticking.
Boil for 10 minutes then drain and set aside in a bowl.
Place the pan back on the stove and heat until dry.
Add oil and garlic and cook for 2-3 minutes.
Add courgette and carrot and cook over high heat, stirring for 1 minute.
Add evaporated milk and bring to a boil.
Add drained pasta and cheese and stir through.
Season with salt and pepper and serve.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||8.3g|