Courgette pasta carbonara

This vegetable pasta carbonara makes a quick and satisfying meal. 

Video

Courgette pasta carbonara

Ingredients

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 [185 ml] evaporated milk
1 cup grated cheese
pinch salt
freshly ground pepper, to taste

Method

In a large saucepan bring approximately 5 litres of water to the boil.
Add pasta, bring back to the boil and stir to stop it sticking.
Follow packet instructions, or boil for about 10 minutes then drain and set aside in a bowl.
Place the saucepan 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 the boil.
Add drained pasta and cheese and stir through.
Season with salt and pepper and serve.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 932kj
Total fat 12.2g
- saturated fat 4.3g
Carbohydrates 16.7g
- sugars 6.3g
Fibre 4.3g
Sodium 240mg

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