Summer Market Pasta

In the full swing of summer the carp farmers market truly has the most to offer. It is also a great indicator of what is in season. This Saturday we swung by Alice's village cafe for a nice breakfast and hit up the farmers market after. While there I picked up a large bunch of Swiss chard and a thyme plant. These were the inspiration for the following pasta recipe.

Summer Carbonara

2 zucchini, one yellow and one green, sliced lengthwise and cut into 1/4 inch pieces
6 sun dried tomatoes sliced
1 cup sliced Swiss chard
3 sprigs fresh thyme, leaves removed
7 tbsp cream
1 egg
Bowtie pasta, 1 lb
1 cup grated Parmesan cheese

Bring pot of salted water to boil and cook pasta according to packaging.
Meanwhile heat a tbsp of olive oil in a large skillet over medium high heat. Add zucchini and fry for 4 minutes, reduce heat and add tomatoes a chard. Cook for 4 min. Remove from heat. Stir through fresh thyme.
Combine cream and egg, whisk until combined.
Drain pasta and add to skillet. Pour over cream mixture and add cheese. Stir to combine.
Serve and enjoy.