Spaghetti with Zucchini and Eggs
1 lb. spaghetti (Barilla No. 5)
1 lb. small zucchini, sliced very thinly
2 Tbsp. olive oil
1 medium onion, finely chopped
1 clove garlic, minced
Salt, to taste
1/2 tsp. marjoram or basil (better fresh, 1 Tbsp., chopped)
1/2 cup grated parmesan cheese
3 egg yolks
3 Tbsp. milk
Black pepper, to taste
Heat olive oil lg. fry pan over medium heat.
Saute onion and garlic until they begin to color.
Increase heat and stir in zucchini.
Stir in salt to taste and the herb.
Reduce heat, cover and simmer gently for 15 minutes.
In a bowl, combine grated cheese, egg yolks and milk.
Cook and drain spaghetti when al dente.
Stir spaghetti into pan with zucchini mixture.
Add egg mixture to pan, stirring rapidly and briefly, until heated through
Sprinkle with pepper, to taste.
Pass extra grated parmesan cheese at the table.
Pairs Well With
Yet another way to use up all that zucchini, as the Italians do.