Carrot And Zucchini Spaghetti Recipe

Name: Carrot And Zucchini Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup extra-virgin olive oil; 1 tablespoon sliced garlic or 1/4 cup sliced spring garlic bulbs; 2 large thyme sprigs, plus 2 tsp. chopped leaves; 2 large tarragon sprigs, plus 1 Tbsp. chopped leaves; 2 large zucchini (about 24 oz.); 2 large carrots (about 12 oz.); 1/2 teaspoon black pepper; 1 teaspoon kosher salt; 4 ounces uncooked spaghetti; 4 large eggs; 1 ounce pecorino Romano cheese, grated (about 1/4 cup)

Servings: persons

1/3 cup extra-virgin olive oil
1 tablespoon sliced garlic or 1/4 cup sliced spring garlic bulbs
2 large thyme sprigs, plus 2 tsp. chopped leaves
2 large tarragon sprigs, plus 1 Tbsp. chopped leaves
2 large zucchini (about 24 oz.)
2 large carrots (about 12 oz.)
1/2 teaspoon black pepper
1 teaspoon kosher salt
4 ounces uncooked spaghetti
4 large eggs
1 ounce pecorino Romano cheese, grated (about 1/4 cup)

1
["Combine oil, garlic, thyme sprigs, and tarragon sprigs in a small saucepan over medium heat. Cook, stirring occasionally, until garlic just begins to brown, about 4 minutes. Remove from heat; let stand 10 minutes. Discard herb sprigs.", "Using a spiralizer, cut zucchini and carrots into long ""noodles."" Combine zucchini, carrots, pepper, and 1/2 teaspoon of the salt in a medium bowl; toss to coat. Let stand 10 minutes; drain.", "Cook pasta according to package directions, omitting salt and fat. During last 6 minutes of cooking, place whole eggs in boiling water with pasta. Drain pasta and eggs. Plunge eggs into a bowl of ice water; let stand 5 minutes. Add pasta, oil mixture, and remaining 1/2 teaspoon salt to zucchini mixture; toss to coat.", "Divide pasta mixture evenly among 4 plates. Peel eggs and cut in half lengthwise. Top each serving with 2 egg halves. Sprinkle servings evenly with cheese, chopped tarragon leaves, and chopped thyme leaves."]

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/3 cup extra-virgin olive oil, 1 tablespoon sliced garlic or 1/4 cup sliced spring garlic bulbs, 2 large thyme sprigs, plus 2 tsp. chopped leaves, 2 large tarragon sprigs, plus 1 Tbsp. chopped leaves, and more.

Yes, Carrot And Zucchini Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot And Zucchini Spaghetti

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