Carbonara is a delicious dish, there is no question, however it can be a bit heavy, especially on hot summer days, when there is a desire for light dishes. So how can you not give up on a tasty carbonara? Today we see a variant of the famous recipe, with seasonal ingredients, zucchini and zucchini flowers, for a colorful, delicious and healthy result. Did you know, in fact, that zucchini flowers contain precious substances with an anti-tumor action? And that zucchini, even in the pan-cooked version, is rich in potassium and magnesium? These minerals tend to be eliminated with sweat, thus causing fatigue and muscle cramps and therefore it is important to supplement them with the diet! So, now all that remains is to wish you to enjoy this beauty!
320 grams of durum wheat spaghetti
Vegetable cooking cream
2 ladles of vegetable broth
Grated Parmesan cheese
Extra virgin olive oil
Gently clean the zucchini flowers. Wash the zucchinis and cut them into cubes. Finely slice the onion and brown it in a pan with extra virgin olive oil. Add the zucchinis and continue to cook, stirring, for about ten minutes, adding a little broth when needed. Meanwhile, boil the pasta and drain it al dente. Pour the pasta into the pan with the zucchinis, mix and cook for another minute to get the flavor. In a small bowl, pour 4-5 tablespoons of vegetable cream, a couple of tablespoons of grated Parmesan cheese and a sprinkle of pepper. Remove the pan from the heat, add the zucchini flowers and the freshly prepared dressing with the vegetable cream, mix. Serve with a generous amount of ground pepper.