Linguine alla Yellow Pepper and Zucchini Carbonara is a vegetarian ‘carbonara’ recipe; yellow pepper cream substitutes eggs for a dense flavorsome sauce. Topped with zucchini, Grana Padano and ground pepper, this recipe will have you coming back for more.
Serves 4
INGREDIENTS
1 LB. yellow peppers
1 LB. zucchini
12 OZ. linguine
1 large spring onion
1 garlic clove
Grana Padano, grated
extra-virgin olive oil
salt
pepper
INSTRUCTIONS
Clean peppers and cut into thin strips. Peel zucchini and cut into small pieces.
Chop spring onion and brown with 3-4 Tbsp. oil and a garlic clove with skin on. After 3-4 minutes, remove garlic and add peppers. Season with salt and cover with water, then cook for 35-40 minutes. Drain peppers and purée.
Cook linguine in a large pot of boiling salted water, stirring occasionally, until al dente.
Meanwhile, sauté zucchini with a pinch of salt for 2 minutes.
Drain linguine and dress with pepper cream. Top with the zucchini, Grana Padano and ground pepper. Serve immediately.
