Servings:
2-3
Chef notes
Inspired by the rich and porky goodness of spaghetti carbonara, this vegetable-focused pasta dish is loaded with spinach, basil and parsley. It’s just as creamy as the classic version but a lot more colorful and ever-so-slightly lighter.
Veg it up: Adding 1 cup or so of corn kernels (fresh, or frozen and thawed) along with the spinach gives this a sweetness that sets off the smoky bacon. Halved cherry tomatoes, seasoned with a pinch of salt, would lend a tart, juicy note.
Vegetarian upgrade: Substitute 8 ounces diced mushrooms for the bacon, letting the mushrooms get really brown before adding the onion. This takes it far away from carbonara territory, but it still tastes wonderful.
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