I can’t believe it is almost June! I just love summer! Nothing beats sitting outside under a blazing sun and clear blue sky with the sun beating down on your bare shoulders.

Hot weather actually makes me want to eat healthy.  Being really full (on heavy foods), mid-afternoon, when it’s 80° outside is super uncomfortable to me.  Summer is the perfect time to eat light and experiment cooking with peak season fruits and vegetables.

My all-time favorite pasta dish is Spaghetti Carbonara.  I never thought of making it over. But after my new kitchen tool turned out these long curly strands of zucchini the thought popped in my head and I got way too excited!

I knew it wouldn’t be the same. But, the basic savory components would be there to kick up the fresh vegetable texture and flavor.

You don’t have to buy a special tool for this dish.  I’ve seen other food bloggers use a simple cheese grater and get similar noodle results.

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Zucchini Carbonara

Ingredients

• 4 medium zucchini trimmed and cut into long strands
• 2 oz. ham julienned
• ½ tsp. onion powder
• 1 tsp. minced garlic
• 1 egg
• ¼ cup. shaved parmesan
• ¼ cup. fat free milk
• Kosher salt and black pepper to taste
• ½ cup fresh or frozen peas (or edamame)

Instructions

1. Over medium high heat, in a large frying pan, sauté the zucchini, ham, and edamame.
2. In a large (dry) frying pan, over medium-high heat, sauté the zucchini, ham, and edamame for 3 to 5 minutes.
3. Add a little salt and pepper.
4. note: I didn't use any oil. The zucchini gave off enough moisture in the cooking process that I didn't have much trouble with it sticking.
5. In a small mixing bowl whisk together the milk, egg, garlic, onion powder, half of the cheese and a little more salt and pepper.
6. Remove the zucchini from the heat and add the egg mixture all at once.
7. Stir the egg mixture (off the heat) for a couple of minutes.
8. Turn the heat down to medium-low and return your pan to it.
9. Stir everything over the medium-low heat until everything is coated and the sauce thickens a little (~3 to 5 minutes).
10. Makes 1 to 2 servings.
11. Plate and EAT!!!
12. note: I purchased a device that will cut vegetables into long noodle-like strips. If you don't have one of these you could use a cheese grater or knife. It will taste the same (yummy!) no matter how you slice your zucchini.

When Ben and I get on our pre-summer, winter pound shedding, health kicks I eat a large salad nearly every night for dinner.  This Zucchini Carbonara was a welcome, hearty, comforting alternative.