Tortiglioni with Zucchini – An Italian Classic

  • 25 mins total
  • 10 mins prep
  • 15 mins cook
  • serves 4 
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IntroductionSkip To The Recipe

Tortiglioni with zucchini.

Beautiful quiet night, pasta night. This recipe is one of those recipes that we forget that we have, and  as soon as we sit down and start eating it we ask ourselves why we do not make it more often.
Simplicity at his best and simple ingredients, zucchini, pasta, onion, parmesan cheese and eggs, ingredients which are already in our pantry.
Do not shy away because the eggs are not cooked. The hot pasta and the hot zucchini will cook the egg.

The hot pasta will finish the cooking process as well as the hot zucchini. If in doubt, place it in a warm (200° oven for a few minutes, add some of the cooking water so it will not be too dry out).

Perfect one meal dish for the whole family, pot luck or picnic.

Tonight’s March 8, 2013 dinner:
Tortiglioni with Zucchini
Cookie with Vanilla Ice Cream

Giangi's Kitchen Signature

 

Nutrition Facts
Tortiglioni with Zucchini - An Italian Classic
Amount Per Serving
Calories 602 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 85mg 28%
Sodium 146mg 6%
Potassium 1218mg 35%
Total Carbohydrates 98g 33%
Dietary Fiber 7g 28%
Sugars 12g
Protein 23g 46%
Vitamin A 16.9%
Vitamin C 76.9%
Calcium 15.7%
Iron 17.7%
* Percent Daily Values are based on a 2000 calorie diet.
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Tortiglioni with Zucchini - An Italian Classic

  • 25 mins total
  • 10 mins prep
  • 15 mins cook
  • serves 4 

Ingredients

Original recipe yields 4 servings

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  • 1 pound Tortiglioni pasta
  • 2 tablespoons olive oil
  • 4 tablespoons Grated parmesan cheese
  • 1 thinly sliced yellow onion
  • 6 to 7 small zucchini
  • 2 egg(s)

Instructions

  1. Clean the zucchini well, peel them and slice them in thin slices. In a frying pan add the butter and the olive oil. When the butter is melted add the onion.

  2. As soon as the onion is beginning to soften, add the zucchini to the skillet and with high heat for a couple of minutes. Lower the heat to medium low and cook slowly. Add salt, pepper and keep warm.

  3. Meanwhile cook the pasta according to the package directions. While the pasta is cooking, in a large bowl beat the two eggs, slightly salted them and add plenty of Parmesan Cheese.

  4. When the pasta is al dente, drain and add to the egg mixture. Mix well and add the zucchini. Mix well again and serve immediately.

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