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Vegetarian carbonara recipe

Veggie carbonara

With fresh peas, spinach & lemon

Vegetarian carbonara recipe

30 mins

Super easy

serves 4 adults or 6 children

nutrition per serving

461

Calories


9.4g

Fat


2.5g

Saturates


4.4g

Sugars


0.3g

Salt


22.2g

Protein


77.5g

Carbs


4.6g

Fibre


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

Ingredients

400g dried linguine

4 large free-range eggs

2 tablespoons soft ricotta cheese

1 lemon

100g fresh or frozen peas

100g baby spinach

Method

You can't get much simpler and tastier than this easy vegetable carbonara – a brilliant little recipe to add to your repertoire!

  1. Cook the linguine according to the packet instructions.
  2. Meanwhile, carefully crack the eggs into a small bowl and beat them with
  3. a fork. Season with a little black pepper, then stir in the ricotta finely grate in most of the lemon zest.
  4. When the pasta has 3 minutes left, add the peas. Reserve a little cooking water, then drain the linguine and peas, and return to the pan.
  5. Stir in the egg mixture and spinach with a wooden spoon – they’ll cook gently in the residual heat. Add a little pasta water to loosen, if needed.
  6. Share between bowls and serve with a green salad.

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