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.
- Cooking spray
- 1/2 cup halved thin zucchini slices (about 2 ounces)
- 1/3 cup chopped green onions with tops
- 1/3 cup julienne sweet red pepper
- 4 eggs
- 1/4 cup skim or low-fat milk
- 2 tablespoons grated Parmesan
- 1/4 to 1/2 teaspoon garlic powder
- 3/4 teaspoon Italian seasoning, crushed
- 1/8 teaspoon ground red pepper
- 4 ounces fettuccini or linguine, cooked and drained
- 4 cherry tomatoes, halved
Evenly coat 10-inch omelet pan or skillet with spray. Add zucchini, onions and pepper. Cook over medium heat until zucchini is crisp-tender, about 3 minutes.
In small bowl, beat together eggs, milk, cheese and seasonings. Pour over vegetables in pan. Add fettuccini and tomatoes. As egg mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan. Continue until eggs are thickened and no visible liquid egg remains. Do not stir constantly.
Recipe reprinted by permission of American Egg Board. All rights reserved.
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