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Spaghetti With Zucchini Carbonara

fast.cook's picture
Ingredients
  Spaghetti/Linguine / other pasta strands 12 Ounce (Dried Ones)
  Olive oil/Salad oil 5 Tablespoon
  Onion 1 Large, chopped
  Zucchini 1 Pound, cut into long thin strips
  Eggs 4 , lightly beaten
  Shredded parmesan cheese 5 Ounce (Or Grated, 1 Cup)
  Coarsely ground pepper To Taste
Directions

In a 5- to 6-quart pan, cook spaghetti in 3 quarts boiling water just until al dente 10 to 12 minutes; or cook according to package directions.
Drain; keep warm.
Heat oil in a wide 3- to 4-quart pan over medium-high heat.
Add onion and cook, stirring often, until soft about 10 minutes.
Add zucchini and continue to cook, stirring often, until zucchini is tender to bite about 8 more minutes.
Add spaghetti and eggs to vegetable mixture.
Reduce heat to low and toss until eggs cling to pasta.
Add cheese and season to taste with pepper; toss again, then serve.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Zucchini
Interest: 
Quick

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