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Ever feel like cooking for your kids is a constant rotation of hot dogs and elbow macaroni? This zucchini carbonara with parsnip “pancetta” from David Frenkiel and Luise Vindahl’s Little Green Kitchen puts a healthy-ish spin on a well-loved favorite that happens to be adult-approved too. And we should mention that from the get-go, it takes less than 30 minutes to make.
“Spaghetti carbonara must be one of the most popular kids’ dishes of all time,” Frenkiel and Vindahl write. “No wonder; it’s plain and creamy with lots of spaghetti and crispy chunks of something salty-sweet. In our version we use small chunks of parsnip that crisp up just like pancetta, and we mix spiralized zucchini into the spaghetti to amp up the vegetable content, but still with a similar flavor and texture to the original.”
And while you have those extra hands in the kitchen, spiralizing the zucchini is a fun (not to mention easy) process that your kids will love to be in charge of.
Boxed mac and cheese, we’ll see you on the flip side.
Recipe excerpted with permission from Little Green Kitchen by David Frenkiel and Luise Vindahl, published by Hardie Grant Books, May 2019.
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