06/16/2021
Keto Zucchini Pasta Carbonara Prosciutto and Ricotta-
Summer brings in the best veggies and fruits. Fresh broccoli and Zucchini, and herbs have so much aroma too. Check out this Summer recipe and enjoy!
2 whole Zucchini
2-3 Cups broccoli florets
4 Garlic cloves minced or grated
1/4 tsp Salt and pepper
3 ounces of Prosciutto torn
1 zest of Lemon
1 egg beaten
1 cup grated Parmesan
6 basil leaves
2 fresh thyme or 1 tsp dried
2 tbsp salted butter
4 ounces or 1 Cup whole milk Ricotta
Preheat the oven to 425• On a baking sheet, toss together the broccoli, olive oil, garlic, salt and pepper. Bake 10 minutes, remove from the oven.
Add the pulled apart prosciutto around the broccoli. Bake another 10 minutes, or until the prosciutto is crispy. Once it’s done toss the hot broccoli in lemon zest.
Meanwhile, whisk the egg and Parmesan together
Thinly slice your zucchini long way then slice in half to resemble pasta. Add your butter to pan basil and thyme too, then cook zucchini for 1 minute to coat in butter. Immediately add your egg and Parmesan mixture and quickly toss together so eggs don’t scramble. Add more butter if needed for a sauce consistency.
Add Ricotta to food processor and whip.
Spread ricotta onto plate then zucchini, broccoli and prosciutto mix next.
