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Carbonara with zucchini and almonds

ingredients

servings

4

Semolina pasta

300 oz

Cream cheese

120 oz

Eggs

3 unit

Courgette

1 unit

Almonds

1 spoon

Garlic

1 wedge

Grated Parmesan cheese

40 oz

Extra virgin olive oil

1 spoon

Iodized salt

to taste

Pepper

to taste

first courses from Italy - Puglia

Carbonara with zucchini and almonds

Carbonara with zucchini and almonds

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

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Carbonara with zucchini and almonds

Great first delicate flavor thanks to the cream cheese and instant cooking

Carbonara with zucchini and almonds step 1

step 1

Wash the zucchini, the blunt and cut into strips thin, possibly helping with a potato peeler.

Carbonara with zucchini and almonds step 2

step 2

Boil pasta in salted water I used the rope moldings are fine but half sleeves or a paste at your leisure

Carbonara with zucchini and almonds step 3

step 3

Put the cream cheese in a bowl and stemperatelo with a spatula, add the eggs and Parmesan cheese, salt and pepper and mix until a smooth cream

Carbonara with zucchini and almonds step 4

step 4

Heat the oil with the garlic and brown the strips of zucchini over high heat for a minute

Carbonara with zucchini and almonds step 5

step 5

Remove them and in the same pan, brown the almonds cut into strips for two minutes

Carbonara with zucchini and almonds step 6

step 6

Drain the pasta and pour it directly into the bowl with the cream cheese and eggs and mix well

Carbonara with zucchini and almonds step 7

step 7

Distribuitevi over the zucchini, almonds and freshly ground pepper and serve

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