A variation on my carbonara recipe, using zucchini instead of mushrooms.
Zucchini Carbonara
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| Serves | 4-5 |
| Prep time | 20 minutes |
| Cook time | 10 minutes |
| Total time | 30 minutes |
| Allergy / Intolerance | Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates |
| Suitable for | RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet – Very High Chemical |
| Meal type | Lunch, Main Dish |
| Misc | Child Friendly, Pre-preparable, Serve Hot |
A moderate salicylate carbonara recipe using zucchini instead of mushrooms.
Ingredients
- 1 teaspoon butter or Nuttelex
- 185ml light evaporated milk
- 100ml smooth light ricotta
- 200g organic or preservative free ham or bacon (chopped)
- 1 leek (finely chopped)
- 1/2 cup low fat cheese (cream cheese (low chemical) or mild yellow cheese (amines))
- 1 handful parsley (chopped)
- 1/2 zucchini (peeled and grated, liquid squeezed out)
- 2 eggs
- 500g pasta (your choice)
Directions
| 1. | Start cooking the pasta. |
| 2. | Saute the leek and zucchini in the butter/Nuttelex until soft. Add the bacon or ham and fry until it begins to brown. |
| 3. | Turn the heat down to low and add the evaporated milk and ricotta, mix until smooth. Keep warm. but don’t boil. |
| 4. | Lightly beat the eggs with a fork, then add the parsley and cheese and mix. |
| 5. | When the pasta is cooked, drain and mix in the egg mixture and the ham/bacon mixture. |
| 6. | Serve immediately. |
Note
Low Glutamates, Very High, Moderate Salicylate
