Vegetable Carbonara

This light summer twist brings a fresh, seasonal touch to the traditional dish.

This is a quick, easy, vegetarian dish, bursting with summer freshness. Linda Gassenheimer/TNS

By Linda Gassenheimer Tribune News Service

Pasta Carbonara, with its rich and creamy sauce, is a classic Italian favorite. This light summer twist brings a fresh, seasonal touch to the traditional dish.

I prepare it using tender zucchini and delicate leeks, adding sliced mushrooms for a satisfying, meaty texture. The flavors are brightened with fragrant fresh basil while Parmesan cheese adds a savory finish. It’s a quick, easy, vegetarian dish, bursting with summer freshness.

Helpful Hints

• 3 teaspoons minced garlic can be used instead of garlic cloves.
• Any type of long pasta such as spaghetti can be used.

Countdown

• Place water for fettucine on to boil.
• Assemble all the ingredients.
• Cook pasta.
• Saute the vegetables and complete the recipe.

Shopping List

To buy:1 package fettuccine, 1 leek,1 container sliced mushrooms, 1 zucchini squash, 1 bunch fresh basil, 1 small carton heavy cream, 1 piece Parmesan cheese, and 1 bottle dried oregano

Staples: olive oil, egg, onion, garlic, salt, and black peppercorns

Vegetable Carbonara

Serves 2

• 3 ounces fettuccine
• 2 teaspoons olive oil
• 3 cups sliced leeks, green and white parts
• 2 cups zucchini squash cut into 1/4-inch pieces
• 1 cup diced onion
• 6 crushed garlic cloves
• 2 teaspoons dried oregano
• 2 cups sliced mushrooms
• 1 egg
• 1/4 cup heavy cream
• Salt and freshly ground black pepper
• 1/2 cup basil leaves
• 2 tablespoons grated Parmesan cheese

Bring a large saucepan 3/4 filled with water to a boil. Stir in the pasta and boil for 10 minutes, taste to make sure the pasta is cooked but firm; add 2 more minutes if necessary. Remove 1/2 cup of cooking water to a bowl and set that aside. Drain the rest of the pasta. Heat the oil in a large skillet and add the leeks and zucchini. Cook for 4 minutes and add onion and garlic. Saute 6 to 7 minutes. Add the oregano and stir to combine with the ingredients. Add the cooked pasta to the skillet. Toss well to combine all ingredients. Stir in the mushrooms. In a small bowl whisk the egg and cream together. Pour into the skillet and toss again. Add some of the reserved pasta cooking water if needed to make a smooth sauce. Add salt and pepper to taste. Divide between two dinner plates and sprinkle basil and parmesan on top.

Per serving: 520 calories (36 percent from fat), 20.9 g fat (9.4 g saturated, 6.3 g monounsaturated), 131 mg cholesterol, 18.3 g protein, 70.0 g carbohydrates, 7.7 g fiber, 182 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at [email protected]. Copyright 2025 Tribune Content Agency, LLC

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