Summer Zucchini Squash Carbonara
This is my version of a carbonara made with fresh summer squash and zucchini. It's quick, easy-to-make and flavorful.
Servings 4 servings
Calories 160kcal
Ingredients
- 1 pound zucchini
- 1 pound summer squash
- ½ teaspoon salt or coarse sea salt
- ¼ cup extra virgin olive oil
- ½ to ¾ tablespoon black peppercorns crushed
- 1 pound dried spaghetti pasta
- 1 cup parmesan cheese if possible get fresh and grate it yourself.
Instructions
- Wash, dry, and thinly slice the zucchini and squash.
- Cook the spaghetti noodles according to the package directions to al dente. They will cook some more when it's all put together so you don't want them overcooked now.
- Add oil to a 10 or 12-inch pan on the stovetop. Add the sliced squash and zucchini to the pan and saute until cooked but still firm, about 4 to 5 minutes. Add salt and pepper and stir.
- When the pasta is cooked, drain but reserve the pasta water.
- Add the pasta, 1 cup pasta water, and the Pecorino or Parmesan cheese to the pan with the squash and stir. If it's too dry add more pasta water 1/4 cup at a time. There won't be a lot of sauce but you also don't want it to be dry where the pasta sticks together. Cover and let it sit on low temp for about 5 minutes.
- Taste and add more salt and/or pepper if needed. Serve immediately.
Nutrition
Calories: 160kcal | Carbohydrates: 8g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 303mg | Potassium: 610mg | Fiber: 3g | Sugar: 5g | Vitamin A: 460IU | Vitamin C: 40mg | Calcium: 41mg | Iron: 1mg
