Carbonara with a vege twist

11:30 am on 6 April 2020

(serves 4)

Carbonara with veges

Carbonara with veges Photo:

125g fettuccine
2 Tbsp oil / spray oil 
2 cloves garlic, crushed
1 cup seasonal diced   green vegetables (ie; broccoli, asparagus, courgettes, peas etc - fresh or frozen) 
2 carrots, peeled into ribbons
2/3 cup   evaporated milk
1 cup low fat   grated cheese

1. Cook pasta according to packet instructions. 
2. Heat oil in electric pan over medium heat. 
3. Add oil and garlic and cook briefly. 
4. Add green vegetables and carrot and cook   over a high heat, stirring for 1 minute.
5. Add evaporated milk and bring to a boil. 
6. Add pasta and cheese and stir through. 
7. To serve, divide fettuccine onto four plates.   Pour over sauce.
8. Season with pepper then eat.

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