Pasta a la Carbonara Vegetal

Pasta a la Carbonara Vegetal is a delicious vegetarian twist on the classic Italian carbonara, featuring creamy sauce and vibrant vegetables. This dish brings together the rich flavors of sautéed seasonal vegetables and a silky sauce, making it a comforting yet healthy option for any pasta lover.

Ingredients

• Pasta (spaghetti or fettuccine) - 160 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Zucchini - 100 grams, diced
• Bell pepper (red or yellow) - 100 grams, diced
• Mushrooms - 100 grams, sliced
• Spinach - 50 grams, fresh
• Eggs - 2 large
• Parmesan cheese - 50 grams, grated
• Black pepper - to taste
• Salt - to taste
• Fresh parsley - for garnish

Steps

1. Cook the pasta in a pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Add the diced zucchini, bell pepper, and sliced mushrooms to the skillet. Sauté for about 5-7 minutes until the vegetables are tender.
4. Stir in the fresh spinach and cook for an additional 2 minutes until wilted.
5. In a bowl, whisk together the eggs, grated Parmesan cheese, and a generous amount of black pepper.
6. Add the drained pasta to the skillet with the sautéed vegetables. Remove from heat and quickly mix in the egg and cheese mixture, adding reserved pasta water a little at a time until the sauce reaches the desired creaminess.
7. Season with salt and more black pepper to taste. Serve immediately, garnished with fresh parsley.

Nutrition

• Calories: 520
• Protein: 18 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 320 mg
• Cholesterol: 220 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Provides a good source of protein and healthy fats from eggs and cheese.

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