Carbonara Healthier with Greens
Elevate your weeknight pasta game with this "Carbonara Healthier with Greens" recipe—a wholesome twist on the classic Italian favorite. This dish marries the indulgent creaminess of carbonara with the vibrant goodness of fresh vegetables like baby spinach, zucchini, and peas, creating a guilt-free comfort meal. Made with whole wheat or gluten-free spaghetti, this recipe swaps heavy cream for a light and zesty blend of eggs, Parmesan, and optional low-fat cream or Greek yogurt. A touch of lemon zest brings a refreshing brightness, while the quick cooking time ensures you'll have this nutrient-packed dinner on the table in just 35 minutes. Perfect for a hearty, healthy meal that doesn’t skimp on flavor, this veggie-loaded carbonara is a satisfying crowd-pleaser!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams Spaghetti (whole wheat or gluten-free for a healthier option)
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 100 grams Baby spinach
- 1 large Zucchini, spiralized or finely diced
- 100 grams Frozen peas
- 2 large Eggs
- 50 grams Grated Parmesan cheese
- 2 tablespoons Low-fat cream or Greek yogurt (optional)
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the baby spinach, zucchini, and frozen peas to the skillet. Cook for 4-5 minutes, stirring occasionally, until the greens have wilted and the zucchini is tender.
In a medium bowl, whisk together the eggs, grated Parmesan cheese, and optional low-fat cream or Greek yogurt for extra creaminess. Stir in the lemon zest, salt, and black pepper.
Turn the heat under the skillet to low. Add the cooked spaghetti to the skillet with the sautéed greens. Pour the egg mixture over the pasta, tossing quickly to coat the pasta and prevent the eggs from scrambling.
Gradually add reserved pasta water, 1-2 tablespoons at a time, to loosen the sauce if needed. Continue tossing until the sauce is creamy and evenly distributed.
Taste and adjust seasoning with additional salt and black pepper if needed. Sprinkle with fresh parsley before serving, if desired.
Serve immediately with extra grated Parmesan cheese on the side.
Nutrition Facts
Calories |
1078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 3487 mg | 152% | |
| Total Carbohydrate | 112.9 g | 41% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 16.7 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 884 mg | 68% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1906 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
