|Egg||1 , beaten|
|Pasta||1 Pound, cooked|
|Yellow onion||1 Small, peeled and diced|
|Olive oil||1 Tablespoon|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese/Romano cheese||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), finely minced|
|Zucchini||2 Medium, grated into coarse pieces|
|Ripe tomatoes||2 , chopped|
In a large frying pan, saute the garlic in the oil until it is lightly browned.
Add the onion, and saute until it is clear.
Add the tomatoes, salt, pepper, basil, and oregano.
Simmer for a few minutes, and add the zucchini.
Cook for about 5 minutes on high heat, or until the moisture is almost gone.
Add the wine, and simmer to reduce moisture.
Add the egg and the cheese.
Pour over the pasta, and enjoy.
You can use this sauce over meats, fish, even poultry.
It is also good over rice or bulgur wheat.
Mr.cribari's mother served it to him as a vegetable dish when he was a child.
Serving size: Complete recipe
Calories 2331 Calories from Fat 348
% Daily Value*
Total Fat 38 g59%
Saturated Fat 9.3 g46.4%
Trans Fat 0 g
Cholesterol 238.9 mg79.6%
Sodium 1004.3 mg41.8%
Total Carbohydrates 372 g123.9%
Dietary Fiber 24.5 g97.8%
Sugars 30.7 g
Protein 82 g164.1%
Vitamin A 68.7% Vitamin C 159.3%
Calcium 52.1% Iron 71.2%
*Based on a 2000 Calorie diet