Papardelle Vegetable "Pasta" Carbonara

Papardelle Vegetable "Pasta" Carbonara
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.

In this recipe, you use a vegetable peeler to make carrot and zucchini ribbons, which make a great lower-carb substitute for pasta.

  • Prep time
    15 min
  • Cook time
    15 min
  • Servings
    4 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 130

  • Total Fat 6g
    • Saturated Fat 1.2g
  • Cholesterol 15mg
  • Sodium 225mg
  • Total Carbohydrate 14g
    • Dietary Fiber 2g
    • Total Sugars 8g
  • Protein 7g
  • Potassium 465mg

Choices/Exchanges: 1 Lean protein, 1 Vegetable, 1/2 Carbohydrate, 1/2 Fat



  • garlic (minced)
    2 clove
  • small onion (minced)
  • medium zucchini
  • medium or 1 large carrot (peeled)
  • olive oil
    2 tsp
  • turkey bacon (small dice)
    4 slice
  • flour
    2 tbsp
  • milk (non-fat)
    1 1/2 cup
  • Parmesan cheese (shredded)
    3 tbsp
  • salt (optional)
    1/2 tsp
  • black pepper
    1/4 tsp
  • fresh parsley (minced)
    1 tbsp


  1. Fill a soup pot with water and bring the water to a boil.

  2. Using a vegetable peeler, peel thin strips of each vegetable (zucchini and carrot) to make wide “noodles.” You should end up with about 5 cups of vegetable ‘noodles’. Take care to avoid the seeds in the zucchini.

  3. Boil the vegetable “noodles” for 2-4 minutes or until just softened. Drain and lay out in a single layer on a baking sheet to dry.

  4. In a medium nonstick sauté pan, add the olive oil over medium-low heat.

  5. Sauté the turkey bacon and onion until the onions begin to soften. Add the garlic and cook for an additional two minutes. Stir in the flour and let it cook for 2 minutes.

  6. Stir in the milk and cheese and bring to a boil, scraping the bottom of the pan to incorporate all of the flour until thickened.

  7. Once thickened, add the vegetable “noodles” and toss gently to coat.

  8. Season with salt (optional) and ground black pepper, and stir in the parsley. Serve immediately.