Zucchini Salad Pita Pockets
The recipe Zucchini Salad Pita Pockets can be made in roughly 30 minutes. One serving contains
Zucchini Carbonara
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, smashed
- 4 ounces pancetta, cubed
- 2 large or 3 small zucchini (about 1 pound), julienned (see cook's note)
- Kosher salt and freshly ground pepper
- 1 large egg plus 1 large yolk
- 1 ounce Pecorino Romano, finely grated (1 cup), plus more for serving
- ¼ teaspoon finely grated lemon zest
- 8 ounces spaghetti or linguine
- ½ cup thinly sliced fresh basil leaves
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