Took a break from our meal prep week to celebrate #CarbonaraDay with @BarillaUS, so I’m enjoying this Zucchini Linguine Carbonara for lunch - it’s SO delicious, omg(!). This is one for the rotation because it comes together in less time than it takes the pasta to boil :)
Zucchini Linguine Carbonara:
1 pound Barilla Linguine pasta
1 tablespoon extra virgin olive oil
2 zucchinis, sliced into long thin strips
5 egg yolks
1 cup grated pecorino cheese
½ cup unsweetened almond milk
1/4 cup fresh mint leaves
Sea salt and black pepper to taste
a pinch of red pepper flakes, optional
In a medium bowl, beat the eggs, and stir in the cheese and almond milk.
Prepare the pasta according to the package directions, then drain.
In a large skillet, heat the olive oil, add the zucchini strips and a pinch of salt. Sauté until softened, about 2 minutes. Turn off the heat, add the pasta and toss to combine. Let the pan cool slightly so that the heat doesn’t scramble the eggs. Add the egg mixture. Toss to coat. Season with salt, pepper, and red pepper flakes to taste. Garnish with mint. Serves 8.