#weeknightpasta

[maddigzlz]

paulinas barber shop

[thingsiputonmydogshead]

A bright take on the classic carbonara dish is this Lemony Zucchini Carbonara with Chilli. The creamy egg and Parmesan sauce goes well with the sour and spicy chili and lemon. The soft zucchini adds freshness and texture. You can make this quick and tasty pasta dish any day of the week.

Ingredients: 300g spaghetti. 2 medium zucchinis, thinly sliced. 4 cloves garlic, minced. 2 tbsp olive oil. 4 slices bacon, chopped. 2 large eggs. 1/2 cup grated Parmesan cheese. 1 lemon, zest and juice. 1/2 tsp red pepper flakes. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Follow the directions on the package to cook the spaghetti until it is al dente. Drain the pasta and set it aside. Save 1/2 cup of the pasta water. Warm up the olive oil in a big pan over medium-low heat. Put in the chopped bacon and cook it until it gets crispy. Take the bacon out of the pan and set it aside. Put chopped garlic and sliced zucchinis in the same pan. About 5 to 6 minutes, or until the zucchini is soft. Mix the eggs, Parmesan cheese, lemon zest, lemon juice, red pepper flakes, salt, and pepper in a small bowl with a whisk. Toss the cooked spaghetti and zucchini together in the pan after adding it. Take the pan off the heat and quickly add the egg mixture. The leftover heat will cook the eggs and make the sauce creamy. If the sauce is too thick, add some of the pasta water that you saved until it's the right consistency. Add the cooked bacon and mix it in. Check the seasoning and make changes if needed. If you want, you can serve it hot with chopped parsley and extra Parmesan cheese on top.

Prep Time: 15 minutes

Cook Time: 15 minutes

The Pulse

[footsieboi]

This Weeknight Pasta with Italian Sausage and Broccoli Raab is a quick and tasty meal that's great for nights when you have a lot to do. With garlic-infused olive oil, savory Italian sausage, and slightly bitter broccoli raab, you can make a quick and filling meal in no time.

Ingredients: 8 ounces pasta such as orecchiette or penne. 1 bunch broccoli raab, trimmed and chopped. 1 tablespoon olive oil. 1 pound Italian sausage, casings removed. 3 cloves garlic, minced. 1/4 teaspoon red pepper flakes optional. 1/4 cup grated Parmesan cheese. Salt and pepper to taste.

Instructions: Cook pasta according to package instructions in a large pot of salted boiling water. Add broccoli raab during the last 2 minutes of cooking. Reserve 1/2 cup pasta water, then drain pasta and broccoli raab. In a large skillet, heat olive oil over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Add minced garlic and red pepper flakes if using to the skillet. Cook for 1-2 minutes until garlic is fragrant. Add cooked pasta and broccoli raab to the skillet with the sausage mixture. Toss to combine, adding reserved pasta water as needed to loosen the sauce. Stir in grated Parmesan cheese. Season with salt and pepper to taste. Serve hot, garnished with extra Parmesan cheese if desired.

Prep Time: 10 minutes

Cook Time: 20 minutes

Lt Timing