Zucchini Carbonara

[Guest guest]

Zucchini Carbonara

 

3 medium zucchini, sliced thin

1 onion, diced

3 tablespoons olive oil

1 pound spaghetti or other pasta

2 eggs

1 cup Parmesan cheese, plus more for topping

1/4 cup fresh basil, parsley or mint, chopped, plus more for topping

 

Saute the zucchini and onion in the olive oil for 10 to 15 minutes. Heat a

large bowl in the oven, or by filling it with hot water. (If using hot water,

empty bowl just before adding ingredients below.) Cook pasta. As soon as you

dump pasta in the colander to drain, beat eggs and cheese and fresh herb

together in the hot bowl. Add the pasta, then the vegetables. Top with extra

cheese and chopped herbs. Serves 4.