Spaghetti With Zucchini And Mint
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt to taste
- 3tablespoons olive oil
- 3 or 4small zucchini, about a pound, washed, trimmed and cut into slices ⅛ to ¼ inch thick
- Freshly ground black pepper to taste
- 2eggs
- 1cup freshly grated Parmigiano-Reggiano cheese
- 1pound spaghetti, linguine or other long pasta
- ½cup roughly chopped mint, parsley or basil
Nutritional analysis per serving (4 servings)
712 calories; 24 grams fat; 8 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 91 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 33 grams protein; 716 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Salt a large pot of water, and bring it to a boil over high heat. Put the olive oil into a 10- or 12-inch skillet over medium-high heat. A minute later, add the zucchini, and cook, stirring only occasionally, until very tender and lightly browned, 10 to 15 minutes. Season with a little salt and a lot of pepper.
- Step 2
Beat the eggs and ½ cup of the cheese together. Add the pasta to the boiling water, and cook until it is tender but firm. When it is done, drain it, and combine it immediately with the egg-and-cheese mixture, tossing until the egg is cooked. Add the zucchini, and toss again. Taste, and add more salt and pepper if necessary.
- Step 3
Toss in the herb, and serve immediately, passing the remaining cheese at the table.
Private Notes
Comments
I'm fascinated there is no mention of pasta water. Pasta water is the magic ingredient for most pasta dishes, but especially in this case. This is a wonderful, simple recipe you can serve with a myriad of meats, or all on its own. It's a perfect side for a summer barbecue. But please take a coffee cup and scoop out a full cup of pasta water before you drain the pasta. After mixing all the ingredients, add the water....then maybe a little more. It will transform this from good to heavenly
More zucchini is always good. I like adding more eggs as well, but more than 3 don't cook very well just by adding them to the pasta.
Delicious! We didn’t have a lot of mint available, but the little we added really made this dish pop. We used three eggs instead of two and put garlic on the zucchini instead of pepper. Used the pepper as a garnish to each bowl instead. Easy to make and tasty, my husband went back for seconds.