Keto Zucchini Pasta Carbonara Prosciutto And Ricotta
Cut your Zucchini ends
1
Don’t use the end pieces and cut all pieces in half then set aside for later
2
Set your oven to 425 while getting the rest ready
3
Sheet pan cook broccoli at 425 for 10 minutes using olive oil salt pepper to taste and 2 tbsp garlic
4
In the mean time whip your ricotta and set it aside
5
After cooking for 10 min add prosciutto then cook another 10 min until it’s crispy
6
1 egg and 1 Cup of Parmesan cheese mix
7
1 tbsp salted butter
8
Add Tyme and basil let zucchini cook until soft then add egg mix
9
Add lemon zest to broccoli and prosciutto and mix
10
Spread your room temperature ricotta on plate
11
Add zucchini then broccoli mix
12
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