Italian pasta recipe with zucchini, onions, eggs and mediterranean scents
I experimented this really Italian pasta recipe last weekend, we spent a very pleasant couple of days with friends on Maggiore Lake in the north of Italy, and of course we cooked together. This Italian dish is by Luciana and it is really fantastic! The idea behind this is to put together the very soft flavor of zucchini with the harder touch of the eggs, everything kept together with the scent of mediterrean erbs.
My personal suggestion is to try and prepare this incredible Italian pasta recipe in the Spring, when the ingredients are at the top of their freshness!
To be paired with an intense red wine!
INGREDIENTS
- 500 gr of long pasta
- 6 small zucchini
- 3 spring onions
- 3 eggs (yolk only)
- 1 cup of dry white wine
- 2 cups of grated Parmesan cheese
- 4 tablespoons of extra virgin olive oil
- 2 cloves of garlic
- a bunch of fresh parsley
- thyme and marjoram
- salt
DIRECTIONS
- Cut the zucchini in sticks
- Slice the onions
- Chop parsley, thyme and marjoram
- Mash the cloves of garlic with their skin
- In a large nonstick pan, place the oil and the garlic cloves, cookin for 3 or 4 minutes on low heat
- Remove the garlic and add the onion and 4 tablespoons of water; cook for 5 minutes
- Add the zucchini, salt (a teaspoon) and the wine; let it cook for about 15 minutes
- Put the lid and let it rest
- Cook the pasta in boiling hot water and salt (every liter of water, one tablespoon of salt)
- While the water is boiling, in a bowl beat 3 eggs yolks and Parmesan cheese
- Add the chopped herbs to zucchini
- Drain the pasta, put everything together and mix well
- Add the beaten eggs with the Parmesan cheese, mix well
- Buon appetito from Easy Italian Cuisine
