This summer, many of us are gifted with fresh veggies from our neighbors or local farmers markets. One of the most common items is zucchini, which can be used in a variety of dishes, including a summery vegetarian carbonara.
Summer Carbonara Recipe
This simple recipe brings together pan-seared zucchini with cooked rigatoni and an easy sauce made with a creamy mix of eggs, grated Parmesan and Pecorino-Romano cheeses, lemon zest, and garlic. To add some crunch, top it with toasted, homemade bread crumbs tossed with a little fresh lemon zest.
Cook’s note: Be sure to take the pasta/zucchini mixture off the heat before adding the egg/cheese mixture to avoid scrambled eggs. Also, save about a cup of starchy pasta water to emulsify and thin the sauce if it seems too thick.
Paired with a green salad, this dish makes an easy and seasonal summer supper. If you prefer a non-vegetarian option, you can add some crispy, cooked bacon on top.
Original reporting: Texarkana Gazette — read the source article.
