Summer Pasta With Zucchini And Sun-Dried Tomatoes

1. 1

   Bring water to a boil. Add 1/2 tbsp salt and cook orecchiette until al dente (little less than the said time on the pasta package).

2. 2

   Heat a frying pan over a medium heat. Add the olive oil and sliced garlic and cook until the garlic turns lightly brown and fragrant. Sautee sliced zucchini followed by chopped dried tomatoes. Season with salt. Pour in white wine and cook until evaporates.

3. 3

   Drain the pasta and cook with the sauteed vegetables over medium heat. Season with salt and pepper. Transfer the pasta onto two serving plates.

4. 4

   Add vinegar to the pasta water and poach the eggs over low heat for 2- 3 min until the yolk is still runny. Remove with a slotted spoon and drain well. Top the pasta with poached egg and serve immediately.

* Per serving · 4 servings · Values may vary.