Simply Delicious · by Alida Ryder★ 4.2 (18)
Zucchini and mushroom carbonara with fresh basil
NUTRITION · PER SERVING20M COOK
CAL 21%·PRO 28%
CARBS 49G46% OF CAL
3G FIBER40G OTHER6G TOTAL SUGAR
FAT 20G43% OF CAL
5G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick creamy carbonara made with zucchini and mushrooms instead of meat, tossed with pasta, egg, and fresh basil. A vegetarian weeknight dinner ready in 20 minutes.
mainitalianpastaeggs🍳 skilletvegetarian
View the full recipe on Simply Delicious →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoons olive oil
- 250 g mushrooms (sliced)
- 3 large zucchini (halved then sliced into 1cm pieces)
- 2 garlic cloves (thinly sliced)
- 2 eggs
- 3/4 cup cream
- juice of 1/2 lemon
- salt & pepper to taste
- 500 g cooked penne pasta (reserve 1 cup of the cooking water)
- handful fresh basil leaves
At a glance
PER SERVING · TIME 20M
CAL 21%·PRO 28%
CARBS 49G46% OF CAL
3G FIBER40G OTHER6G TOTAL SUGAR
FAT 20G43% OF CAL
5G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 478mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 325mg
- Calcium
- 92mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 478MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.