Veggie carbonara

Name: Veggie carbonara
Total time: 30 min
Yield: 4 adults or 6 children
Ingredients: 400 g dried linguine; 4 large free-range eggs; 2 tablespoons soft ricotta cheese; 1 lemon; 100 g fresh or frozen peas; 100 g baby spinach

With fresh peas, spinach & lemon

Vegetarianv

“You can't get much simpler and tastier than this easy vegetable carbonara – a brilliant little recipe to add to your repertoire! ”

Serves 4 adults or 6 children

Cooks In30 minutes

DifficultySuper easy

Jamie Magazine Family one-pan recipes Healthy meals Light meals Lunch & dinner recipes Mains

Nutrition per serving

Calories 461 23%
Fat 9.4g 13%
Saturates 2.5g 13%
Sugars 4.4g 5%
Salt 0.3g 5%
Protein 22.2g 44%
Carbs 77.5g 30%
Fibre 4.6g -

Of an adult's reference intake

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Ingredients

400 g dried linguine
4 large free-range eggs
2 tablespoons soft ricotta cheese
1 lemon
100 g fresh or frozen peas
100 g baby spinach

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Method

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.