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Veggie carbonara

Veggie carbonara

Veggie carbonara
Serves: 4 Adults Or 6 Children
Cooks In: 30 Minutes
Difficulty: Super Easy 



Cook the linguine according to the packet instructions.

Meanwhile, carefully crack the eggs into a small bowl and beat them with
a fork. Season with a little black pepper, then stir in the ricotta finely grate in most of the lemon zest.

When the pasta has 3 minutes left, add the peas. Reserve a little cooking water, then drain the linguine and peas, and return to the pan.

Stir in the egg mixture and spinach with a wooden spoon – they’ll cook gently in the residual heat. Add a little pasta water to loosen, if needed.

Share between bowls and serve with a green salad.



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