Vegetable Fettuccine Carbonara

Creamy, light, and bursting with fresh garden flavors, Vegetable Fettuccine Carbonara is a healthier twist on the classic Italian favorite. This dish combines tender fettuccine pasta with vibrant zucchini and yellow squash ribbons, sautéed baby spinach, and a velvety sauce made from eggs and Parmesan cheese. Flavored with fragrant minced garlic, a touch of olive oil, and a hint of red pepper flakes for optional heat, this recipe transforms simple ingredients into an elegant, satisfying meal in just 35 minutes. Perfect for busy weeknights or a cozy dinner, this no-cream carbonara recipe is a delightful fusion of rich flavors and wholesome vegetables. Garnish with fresh parsley and extra Parmesan for a restaurant-quality presentation that’s sure to impress. A must-try for pasta lovers seeking a lighter, veggie-packed alternative!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 oz fettuccine pasta
• 1 medium zucchini
• 1 medium yellow squash
• 2 cups baby spinach
• 3 large eggs
• 1 cup Parmesan cheese, grated
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 0.25 tsp red pepper flakes (optional)
• 2 tbsp parsley, chopped (for garnish)

Directions

Step 1

Bring a large pot of salted water to a boil and cook the fettuccine pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

Step 2

While the pasta cooks, use a vegetable peeler or mandoline to create thin ribbons of zucchini and yellow squash. Set aside.

Step 3

In a medium bowl, whisk together the eggs, Parmesan cheese, salt, and black pepper until smooth. Set aside.

Step 4

Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Step 5

Add the zucchini and yellow squash ribbons to the skillet, and cook for 2-3 minutes until slightly softened. Stir in the baby spinach, and cook for an additional 1-2 minutes until wilted.

Step 6

Reduce the skillet heat to low. Add the cooked fettuccine to the skillet with the vegetables.

Step 7

Quickly pour the egg and cheese mixture over the pasta while tossing constantly to create a creamy sauce. Add reserved pasta water, a little at a time, if needed to loosen the sauce and coat the pasta evenly.

Step 8

Taste and adjust seasoning with extra salt, black pepper, and red pepper flakes if desired.

Step 9

Serve immediately, garnished with chopped parsley and additional grated Parmesan if preferred.

Nutrition Facts

Serving size	(1071.7g)

Amount per serving	% Daily Value*
Calories	2140.8

Total Fat 73.5g	0%
Saturated Fat 25.4g	0%
Polyunsaturated Fat 6.0g
Cholesterol 638mg	0%
Sodium 5849.4mg	0%
Total Carbohydrate 278.5g	0%
Dietary Fiber 17.9g	0%
Total Sugars 32.2g
Protein 99.5g	0%

Vitamin D 123IU	0%
Calcium 1116.2mg	0%
Iron 6.8mg	0%
Potassium 1134.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.4%

Protein: 18.3%

Carbs: 51.3%