Spaghetti with Zucchini

1. 1

   Bring a large pot of water to a boil and salt it.

2. 2

   Put the olive oil in a 10- or 12-inch skillet over medium-high heat.

3. 3

   A minute later, add the zucchini; cook, stirring only occasionally, until very tender and lightly browned, 10 to 15 minutes.

4. 4

   Season with a little salt and a lot of pepper.

5. 5

   Meanwhile, beat the eggs and 1/2 cup of the Parmigiano-Reggiano together.

6. 6

   Add the pasta to the boiling water and cook until it is tender but firm.

7. 7

   When it is done, drain it and combine it immediately with the egg-cheese mixture, tossing until the egg appears cooked.

8. 8

   Stir in the zucchini, then taste and add more salt and pepper if necessary.

9. 9

   Toss in the herb and serve immediately, passing the remaining Parmigiano-Reggiano at the table.

10. 10

    Fettuccine Alfredo: Omit the zucchini.

11. 11

    Just toss the pasta (preferably fettuccine) with eggs, cheese, and enough heavy cream to bind the sauce.

12. 12

    Best served as a small first course for 6 to 8.

* Per serving · 4 servings · Values may vary.

No additional tips available.