40 minutes- Serves 4-5
This is a unique pasta dish that comes from my Southern Italian family. You don’t hear of mint in pasta dishes often, but it compliments the zucchini really well. I really love this dish.
1 cup of olive oil
6 zucchini spears, quartered and then chopped into 1/2 inch pieces
2 eggs, beaten
1/4 cup of grated parmesan cheese
1 box of short pasta of your choosing- farfalle used here
In a wide, flat frying pan begin fry zucchini in oil olive over medium heat. Fry in batches for about 10 minutes per batch. Zucchini will become golden brown. In the meantime chop your mint. When ready, remove cooked zucchini from pan and place in a mixing bowl, allowing a good amount of the oil to come along with. Sprinkle with salt and mint and continue onto the next batch. When 2 batches remain, place large pot of salted pasta water to boil. Once all the zucchini is cooked and pasta water is boiling, place zucchini aside and begin cooking pasta to pre specified time on box. Beat 2 eggs and mix in parmesan cheese, salt, and pepper. Place mixture in your serving dish and bring dish near sink where pasta will be drained. Reserve 1 cup of starchy pasta water and drain pasta al dente. Immediately dump pasta in serving dish with egg mixture and mix briskly to cook. Add some pasta water, more salt, pepper, and parmesan to taste.