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Papardelle Vegetable "Pasta" Carbonara
15 min prep time
15 min cook time
4servings
How to Make Papardelle Vegetable "Pasta" Carbonara
In this recipe, you use a vegetable peeler to make carrot and zucchini ribbons, which make a great lower-carb substitute for pasta.
15 min prep time
15 min cook time
4servings
1 cup
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Step-By-Step Instructions:
- Fill a soup pot with water and bring the water to a boil.
- Using a vegetable peeler, peel thin strips of each vegetable (zucchini and carrot) to make wide “noodles.” You should end up with about 5 cups of vegetable ‘noodles’. Take care to avoid the seeds in the zucchini.
- Boil the vegetable “noodles” for 2-4 minutes or until just softened. Drain and lay out in a single layer on a baking sheet to dry.
- In a medium nonstick sauté pan, add the olive oil over medium-low heat.
- Sauté the turkey bacon and onion until the onions begin to soften. Add the garlic and cook for an additional two minutes. Stir in the flour and let it cook for 2 minutes.
- Stir in the milk and cheese and bring to a boil, scraping the bottom of the pan to incorporate all of the flour until thickened.
- Once thickened, add the vegetable “noodles” and toss gently to coat.
- Season with salt (optional) and ground black pepper, and stir in the parsley. Serve immediately.
Nutrition facts
4 Servings
-
Serving Size
1 cup
- Amount per serving Calories 130
-
Total Fat
6g
- Saturated Fat 1.2g
- Trans Fats 0g
- Cholesterol 15mg
- Sodium 225mg
-
Total Carbohydrate
14g
- Dietary Fiber 2g
- Total Sugars 8g
- Added Sugars 0g
- Protein 7g
- Potassium 465mg
- Phosphorous 0mg
Ingredients
garlic (minced)
2 clove
small onion (minced)
1/2
medium zucchini
1
medium or 1 large carrot (peeled)
2
olive oil
2 tsp
turkey bacon (small dice)
4 slice
flour
2 tbsp
milk (non-fat)
1 1/2 cup
Parmesan cheese (shredded)
3 tbsp
salt (optional)
1/2 tsp
black pepper
1/4 tsp
fresh parsley (minced)
1 tbsp
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