Vegetable Fettuccine Carbonara
Creamy, light, and bursting with fresh garden flavors, Vegetable Fettuccine Carbonara is a healthier twist on the classic Italian favorite. This dish combines tender fettuccine pasta with vibrant zucchini and yellow squash ribbons, sautéed baby spinach, and a velvety sauce made from eggs and Parmesan cheese. Flavored with fragrant minced garlic, a touch of olive oil, and a hint of red pepper flakes for optional heat, this recipe transforms simple ingredients into an elegant, satisfying meal in just 35 minutes. Perfect for busy weeknights or a cozy dinner, this no-cream carbonara recipe is a delightful fusion of rich flavors and wholesome vegetables. Garnish with fresh parsley and extra Parmesan for a restaurant-quality presentation that’s sure to impress. A must-try for pasta lovers seeking a lighter, veggie-packed alternative!
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 1 medium zucchini
- 1 medium yellow squash
- 2 cups baby spinach
- 3 large eggs
- 1 cup Parmesan cheese, grated
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- 2 tbsp parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the fettuccine pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, use a vegetable peeler or mandoline to create thin ribbons of zucchini and yellow squash. Set aside.
In a medium bowl, whisk together the eggs, Parmesan cheese, salt, and black pepper until smooth. Set aside.
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 zucchini and yellow squash ribbons to the skillet, and cook for 2-3 minutes until slightly softened. Stir in the baby spinach, and cook for an additional 1-2 minutes until wilted.
Reduce the skillet heat to low. Add the cooked fettuccine to the skillet with the vegetables.
Quickly pour the egg and cheese mixture over the pasta while tossing constantly to create a creamy sauce. Add reserved pasta water, a little at a time, if needed to loosen the sauce and coat the pasta evenly.
Taste and adjust seasoning with extra salt, black pepper, and red pepper flakes if desired.
Serve immediately, garnished with chopped parsley and additional grated Parmesan if preferred.
Nutrition Facts
Calories |
2141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.5 g | 94% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 5849 mg | 254% | |
| Total Carbohydrate | 278.5 g | 101% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 32.2 g | ||
| Protein | 99.5 g | 199% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1116 mg | 86% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1135 mg | 24% | |
*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.
