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Carbonara butterflies with zucchini and peas

ingredients

servings

4

Farfalle, pasta

320 oz

Peas

100 oz

Courgette

1 unit

Eggs

2 unit

Fresh cream

100 oz

Grated Grana Padano

80 oz

Olive oil

to taste

Iodized salt

to taste

Pepper

to taste

first courses from Italy

Carbonara butterflies with zucchini and peas

Carbonara butterflies with zucchini and peas

vegetarian with gluten with eggs with lactose high in calcium high in phosphorus

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Carbonara butterflies with zucchini and peas

Pasta carbonara differently, because without pillow, but with vegetables.

Carbonara butterflies with zucchini and peas step 1

step 1

Pour the courgette, cut it into cubes.

Carbonara butterflies with zucchini and peas step 2

step 2

In an oiled frying pan, combine crushed peas and cut courgettes. Cook the vegetables on a lively fire for a few minutes.

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Carbonara butterflies with zucchini and peas step 3

step 3

In a bowl mix the egg with cream, grated grated padano, salt and pepper as desired. Mix all ingredients well.

Carbonara butterflies with zucchini and peas step 4

step 4

Cook the dough, drain it to the tooth and transfer it to the frying pan with peas and zucchini. Finally pour the egg mixture over the dough. Mix until a creamy consistency is obtained.

Carbonara butterflies with zucchini and peas step 5

step 5

Serve the dough with a grated pepper. Sprinkle with grated paddy grated.

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