Courgette pasta carbonara
This vegetable pasta carbonara makes a quick and satisfying meal.
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
freshly ground pepper, to taste
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]|
|- saturated fat||4.3g|