Health

Carrot and Zucchini Pasta

carrot-zucchini-spaghetti

Jennifer Causey ; Food Styling : Chelsea Zimmer ; Prop Styling : Mindi Shapiro

Ingredients

  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon sliced garlic or 1/4 cup sliced spring garlic bulbs
  • 2 large thyme sprigs, plus 2 tsp. chopped leaves
  • 2 large tarragon sprigs, plus 1 Tbsp. chopped leaves
  • 2 large zucchini (about 24 oz.)
  • 2 large carrots (about 12 oz.)
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 4 ounces uncooked spaghetti
  • 4 large eggs
  • 1 ounce pecorino Romano cheese, grated (about 1/4 cup)

Preparation


  1. Combine oil, garlic, thyme sprigs, and tarragon sprigs in a small saucepan over medium heat. Cook, stirring occasionally, until garlic just begins to brown, about 4 minutes. Remove from heat; let stand 10 minutes. Discard herb sprigs.

  2. Using a spiralizer, cut zucchini and carrots into long “noodles.” Combine zucchini, carrots, pepper, and 1/2 teaspoon of the salt in a medium bowl; toss to coat. Let stand 10 minutes; drain.

  3. Cook pasta according to package directions, omitting salt and fat. During last 6 minutes of cooking, place whole eggs in boiling water with pasta. Drain pasta and eggs. Plunge eggs into a bowl of ice water; let stand 5 minutes. Add pasta, oil mixture, and remaining 1/2 teaspoon salt to zucchini mixture; toss to coat.

  4. Divide pasta mixture evenly among 4 plates. Peel eggs and cut in half lengthwise. Top each serving with 2 egg halves. Sprinkle servings evenly with cheese, chopped tarragon leaves, and chopped thyme leaves.


  • Active:
  • Total:
  • Yield: 4

Nutritional Information

Calories per serving: 372
Fat per serving: 27g
Saturated fat per serving: 6g
Cholesterol per serving: 194mg
Fiber per serving: 5g
Protein per serving: 13g
Carbohydrates per serving: 23g
Sodium per serving: 794mg
Iron per serving: 2mg
Calcium per serving: 161mg

This Recipe Is

Adam Hickman