Pasta with Zucchini, Onions, Eggs and Mediterranean scents
Recently we spent a very pleasant weekend with friends on Italian Maggiore Lake and of course we cooked together. I will post recipes from belonging to some of mine best friends, thanks for the joy you gave me cooking together!
This dish is by Luciana , and it’s really fantastic.
Here what you need:
half a Kilo of long pasta, 6 small zucchini, 3 spring onions, plenty of fresh parsley, thyme and marjoram, 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, salt to taste.
First, cut the zucchini in sticks .
Mash the cloves of garlic with their skin.
In a large nonstick pan, place the oil and the garlic cloves, leaving the whole season for 3 or 4 minutes on low heat .
Remove the garlic and add the onion , then add 3 or 4 tablespoons of water and cook for a few minutes.
Add the zucchini , salt to taste, add the wine and let it cook for about 15 minutes.
Put the lid and let it sit.
At this point, cook the pasta in boiling hot water and salt to taste
While the water is boiling , in a bowl beat 3 eggs with the red of the Parmesan cheese.
When the pasta is almost cooked , turn back the zucchini , add the chopped herbs and then the pasta.
Mix well and finally add the beaten eggs with the Parmesan cheese.