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Courgette pasta carbonara
A great way of using up courgettes and carrots in a tasty family meal.
Ingredients
- 125 grams dry fettuccine pasta
- 2 tablespoons oil
- 2 cloves garlic, finely chopped
- 4 courgettes, cut into ribbons
- 2 carrots, cut into ribbons
- 2/3 cup evaporated milk
- 1 cup grated cheese
Method
1. In a large pot bring approximately 5 litres of water to the boil.
2. Add pasta and stir to stop it sticking.
3. Boil for 10 minutes, then drain and set aside in a bowl.
4. Place the empty pot back on the stove and add oil and garlic. Cook briefly.
5. Add courgette and carrot and cook over high heat, stirring for 1 minute.
6. Add evaporated milk and bring to a boil.
7. Add drained pasta and cheese and stir through.
8. Season with salt and pepper (optional).
Notes
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