Recipe 9/52
This recipe takes a bit of faffing about at the start to make the sauce, but it is so worth the extra effort to enjoy a healthy carbonara with some yummy veggies. It's a weight watchers recipe too, so you can have that ice cream afterwards and not feel too guilty!
Ingredients
Spaghetti
1 small onion - finely chopped
2 cloves garlic - crushed
2 medium zucchini (courgette) - grated
5 mushrooms - sliced
150g ham - sliced up
1 teaspoon cornflower
1 cup light evaporated milk
1 small egg
1/4 cup parmesan
Make up the sauce before you start to cook
Mix cornflower with a tablespoon of water, add milk, parmesan and egg. Whisk up and leave to one side.
Put spaghetti into pan of boiling salted water and leave to cook.
Cook onion and garlic till soft, add zucchini and mushrooms and cook until soft.
Add ham and cook through.
Add the sauce and bring to the boil, reduce heat and cook for 2 - 3 minutes.
Serve the spaghetti in a bowl and pour the sauce over the top.
Serves 2 - 3 people
This recipe takes a bit of faffing about at the start to make the sauce, but it is so worth the extra effort to enjoy a healthy carbonara with some yummy veggies. It's a weight watchers recipe too, so you can have that ice cream afterwards and not feel too guilty!
Ingredients
Spaghetti
1 small onion - finely chopped
2 cloves garlic - crushed
2 medium zucchini (courgette) - grated
5 mushrooms - sliced
150g ham - sliced up
1 teaspoon cornflower
1 cup light evaporated milk
1 small egg
1/4 cup parmesan
Make up the sauce before you start to cook
Mix cornflower with a tablespoon of water, add milk, parmesan and egg. Whisk up and leave to one side.
Put spaghetti into pan of boiling salted water and leave to cook.
Cook onion and garlic till soft, add zucchini and mushrooms and cook until soft.
Add ham and cook through.
Add the sauce and bring to the boil, reduce heat and cook for 2 - 3 minutes.
Serve the spaghetti in a bowl and pour the sauce over the top.
Serves 2 - 3 people