Courgette pasta carbonara

Courgette pasta carbonara

Serves 4

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
Pinch salt
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]
Energy 1590kj
Protein 18.9g
Total fat 20.0g
- saturated fat 8.3g
Carbohydrates 28.9g
- sugars 9.9g
Fibre 4.5g
Sodium 325mg

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