Hey all! It’s Tieghan from Half Baked Harvest, I’m here today to share another easy, healthy recipe that I know you guys will love!
With the summer days winding down and fall quickly approaching, it’s left me craving some cozier foods. Enter this zucchini noodle carbonara. This healthy recipe uses up all the end of summer zucchini and tomatoes but also feels just a little bit cozier… perfect for September’s chillier nights.
Traditional carbonara is a much heavier Italian pasta dish made using eggs, cheese, bacon, and spaghetti. It’s undeniably delicious, but probably not the healthiest recipe to be making on a regular basis.
Instead of staying away from one of my favorite Italian recipes, I decided to revamp it and make it much healthier by using zucchini noodles in place of pasta, lean prosciutto in place of bacon, and cherry tomatoes for an extra boost of colorful vegetables.
The best part… aside from just how delicious this creamy pasta is… is how easy it is to make!
To start, you’ll roast the tomatoes in the oven with plenty of fresh herbs and garlic. This is an easy, mess-free, way to cook the tomatoes. Plus, it gives you some time to prepare the zucchini “pasta.”
For the “pasta,” I still used the classic combo of beaten eggs and Parmesan cheese to create a silky smooth sauce. The eggs are full of muscle building protein that will keep you full longer, so they’re a great way to make a healthy sauce.
The key to any good carbonara is tossing the egg sauce quickly with the hot pasta, or in our case, zucchini “pasta.” The heat from the pasta will cook the eggs and creates the most lusciously creamy sauce that actually has zero cream or butter. It’s magical and delicious.
Once you have the zucchini “pasta” prepared, top the pasta with roasted tomatoes, crisp prosciutto, and just a little burrata cheese for a touch of decadence. I’d say the burrata is optional, but then I’d be lying, because burrata cheese is simply the best. Use it… life is about balance, and your plate full of zucchini pasta carbonara and tomatoes, really needs a little burrata cheese.
Promise, this is just as satisfying as real deal carbonara, but will not leave you feeling an ounce of guilt after finishing off a plate… or two. Plus, if you have lots of end of summer zucchini on your hands, you absolutely have to make this. Trust me, it will not disappoint.
Clean-Up Carbonara, with Herb and Garlic Roasted Cherry Tomatoes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
1 cup cherry tomatoes
2 tablespoons extra virgin olive oil
1/4 cup fresh herbs (I used basil, oregano, and dill)
2 cloves garlic, minced or grated
kosher salt and pepper to taste
2 ounces prosciutto, thinly sliced
2 eggs, beaten
1/2 cup parmesan cheese, freshly grated
1 pinch of crushed red pepper flakes
1/4 cup fresh basil, roughly chopped
3 cups zucchini noodles
1-2 balls of burrata cheese
1. Preheat the oven to 400 degrees F.
2. Add the cherry tomatoes, 1 tablespoon olive oil, fresh chopped herbs, garlic, and a generous sprinkling of salt and pepper to a baking dish. Toss well. Lay the prosciutto flat on top of the tomatoes. Transfer to the oven and roast for 10-15 minutes or until the tomatoes collapse and the prosciutto is crisp.
3. In a small bowl, beat together the eggs, parmesan, crushed red peppers, and basil.
4. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the zucchini noodles and cook 2-3 minutes until tender and crisp. Remove from the heat and immediately add the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Add the tomatoes and all the juices from the tomatoes and gently toss to combine, the sauce may be a little watery from the zucchini noodles. Season with freshly ground black pepper and salt.
5. Divide the noodles among plates and top with freshly torn burrata cheese and fresh herbs. Grab a fork and start twirling!