Courgette and Sweet Pepper Carbonara. Pick, chop and sprinkle in the thyme leaves (reserving any flowers), give everything a stir, so the courgettes become coated with all the lovely bacon-flavoured oil, and fry until they start to turn lightly golden and have softened. Heat a large frying pan on a medium to high heat and pour in a little olive oil. Fry the courgette slices and thyme leaves with a good grinding of black pepper for a minute or two until the courgette starts to soften, then add the mushrooms.

Once browned and crisp, add the courgette, mushrooms and thyme and turn the heat down and continue to cook slowly until veggies are soft. Stir often, coating the veggies in the fried bacon residue. Drizzle atop the veggies in the pan, stirring gently just until the sauce begins to thicken. You can cook Courgette and Sweet Pepper Carbonara using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Courgette and Sweet Pepper Carbonara

You need 2 of large courgettes.
It's 1 of large sweet pepper.
It's 3 cloves of garlic.
It's 400 g of penne pasta.
You need 1 tsp of smokey paprika.
Prepare 1 tsp of cayenne pepper.
Prepare 300 g of parmesan cheese.
It's 5 of tsb of single cream.
You need 4 of egg yolks.
It's of Salt and pepper.

Lower heat to medium, toss in spinach and bacon, and allow to cook just until the spinach begins to wilt. When your fork first pierces the egg and the warm yolk spills out over the zucchini noodles, your heart will swoon. This "healthy" version of a spaghetti carbonara is to-die-for. Toss the peppers, courgettes and red onion in a little oil in a large bowl.

Courgette and Sweet Pepper Carbonara step by step

Prepare the vegetables: half the courgettes lengthways and slice thinly into half moons, finely chop the sweet pepper..
Start cooking the pasta, but take it off about one minute before it's ready. Drain when it's done, but save a cup full of pasta water..
Simultaneously, add some vegetable oil to a large pan or pot and set to a high heat. Add the courgettes, paprika and cayenne pepper and fry for about 5-10 mins until they shrink in size and lose most of their moisture. Stir often to make sure they don't burn. Reduce to a medium heat and add the garlic and sweet peppers..
Mix the egg yolks, parmesan and cream together in a jug..
When everything's done, take off the heat and pour the drained pasta and egg/cream/cheese mixture into the courgette/pepper/spice pot. Mix thoroughly. If it looks a little dry add some of the retained pasta water. Season with salt/pepper to taste..
Serve in a bowl with a sprinkling of more parmesan cheese on top if you'd like!.

Heat a frying pan over a high heat and fry the veg in batches until tender. Toss the fried veg in a bowl with the chilli, ground spices and coriander. This simple and delicious vegetable curry is healthy, packed full of flavour and has a tasty spicy kick to it. The addition of courgettes gives it a fresh twist making it perfect for summer-time dinners. For a tasty meal that's a great alternative to a takeaway, serve over your favourite rice or with some naan.