Serves: 4
Total Calories: 689
1 Cut the zucchini into 1/4-inch-thick sticks about 11/2 inches in length. Pat the pieces dry.
2 Pour the oil into a skillet large enough to hold the cooked pasta. Add the onion and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add the zucchini and cook, stirring frequently, until lightly browned, about 10 minutes. Season to taste with salt and pepper.
3 In a medium bowl, beat the eggs with the cheese and salt and pepper to taste.
4 While the zucchini cook, bring about 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt and the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta and add it to the skillet with the sauce.
5 Toss the pasta with the egg mixture. Add the basil and toss well. Stir in a little of the cooking water if the pasta seems dry. Add a generous grinding of pepper and serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Penne with Zucchini, Basil, and Eggs recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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