Spaghetti With Zucchini And Mint

Ingredients

• Salt to taste
• 3 tablespoons olive oil
• 3 or 4 small zucchini, about a pound, washed, trimmed and cut into slices 1/8 to 1/4 inch thick
• Freshly ground black pepper to taste
• 2 eggs
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 1 pound spaghetti, linguine or other long pasta
• ½ cup roughly chopped mint, parsley or basil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    678 calories; 24 grams fat; 8 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 88 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 25 grams protein; 121 milligrams cholesterol; 232 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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.
2. Beat the eggs and 1/2 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.
3. Toss in the herb, and serve immediately, passing the remaining cheese at the table.

30 minutes