Veggie carbonara

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Italian dishes is my hubby's favourite cuisine. Pasta dishes are the most popular menu among the all. Veggie carbonara is supposed to be the most tasty variety especially for those who love creamy flavour. I am not the great fan for this dish as it is rich in calorie. Addition of zucchini with garlic flavour enhances the taste.

Ingredients :

1. Olive oil -2 tbsp
2. Garlic cloves (Finely chopped) - 2 nos
3. 2 Zucchini, thinly sliced
4. 5 Scallions, cut into lengthwise
5. 12 oz dried penne
6. 4 egg yolks
7. Sour cream - 3 tbsp
8. Parmesan cheese - 1/2 cup & for garnishing
9. Salt and black pepper to taste

Directions to cook :

# Heat the oil in a heavy bottomed pan over a medium heat, add garlic, zucchini & scallions. Stir for 4 to 5 mins until the zucchini is tender. Set aside.

# Cook the pasta in the salted boiling water according to the package instructions.

# Meanwhile, crack the egg yolks in the bowl and season with salt and pepper. Keep aside.

# Just before the pasta is ready, return the pan with the zucchini mixture to the heat. Stir in the sour cream and bring it to boil.

# Drain the pasta thoroughly, return it to the pan and immediately stir in the egg mixture, parmesan, and the creamy zucchini mixture. Stir vigorously and serve immediately with a sprinkling of grated parmesan.

Serve immediately.