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Lemon, zucchini and chilli carbonara


recipes, pasta, vegetables

Ingredients 10
Servings
Time 15 min
  • 250
    g
    pasta (optional: gluten free)
  • 2
    Tbs
    olive oil
  • 3
    cup
    thinly sliced zucchini
  • 1/2
    red chilli finely chopped (or a pinch of dried chilli flakes)
  • 2
    free-range eggs, lightly beaten
  • 100
    ml
    crème fraiche
  • zest of a large lemon, 2 small lemons
  • 3/4
    cup
    finely grated Parmesan cheese, plus extra to serve
  • 1
    Tbs
    chopped parsley
  • salt and pepper
 

Method

15 min
 

Cook the pasta until in salted water according to manufacturer’s instructions.

While the pasta is cooking, heat the olive oil in a large non-stick frying pan and cook the zucchini and chili for a few minutes, tossing and shaking the pan. When this is cooked, set aside.
Get all the other ingredients ready.

When the pasta is al dente, drain, reserving 100ml of the cooking liquid. Put the pasta back in the pot with the liquid (off the heat). Add the egg and stir to incorporate. Add all the other ingredients – including the zucchini, stir and put the lid on. This will heat everything through. Adjust seasoning; it needs a good few grinds of black pepper.

Serve immediately with more grated Parmesan.

Recipe reprinted with permission of Earthbound Wines.

 

Read more on: vegetables  |  pasta  |  recipes
 

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