Traditionally, every Italian meal includes fresh vegetables, plucked from the garden or market that morning. The vegetables may be in any course, including their own course, contorni. A vegetable dish may even serve as the main dish, especially during the summer. Americans have adopted zucchini, a mild-tasting summer squash, and it now grows in U.S. gardens. In this vegetarian version of spaghetti carbonara, zucchini combines with other classic Italian vegetables, pasta, eggs and traditional Italian flavoring foods. Together, they form a colorful entree that’s quick to make on top of the range.
