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Avocado Zucchini Carbonara Pasta | halfbakedharvest.com @hbharvest
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4.50 from 26 votes

Avocado Zucchini Carbonara

A delicious pasta dish full of fresh ingredients
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American, Italian
Servings: 6 servings
Calories: 316kcal

Ingredients

Instructions

  • 1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain the pasta.
    2. In a blender, combine the avocado, egg, basil, and a pinch each of salt and pepper. With the blender running, stream in about 1/2 cup of the pasta cooking water and pulse until smooth and creamy. 
    3. Heat a large skillet over medium high heat and cook the bacon until crisp. Add the pasta, zucchini, thyme, and crushed red pepper flakes, to the skillet. Cook 5 minutes or until warmed though. Add the avocado sauce and parmesan, tossing well to combine. Continue to cook another 3-5 minutes, adding pasta water to thin the sauce as needed. Season with salt and pepper. Remove from the heat and stir in a handful of fresh herbs. 
    4. Divide the pasta among plates and top with parmesan and basil. Enjoy!

Nutrition

Calories: 316kcal | Carbohydrates: 59g | Protein: 21g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 62mg | Sodium: 529mg | Potassium: 388mg | Fiber: 3g | Sugar: 3g | Vitamin A: 525IU | Vitamin C: 11mg | Calcium: 237mg | Iron: 2mg