Tortiglioni with zucchini. An Italian classic dish that can be enjoyed all year round. However with summer at our doorstep, and having an abundance of just harvested zucchini, the flavor is out of this world.
Beautiful quiet night, a perfect night for pasta. 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
Simple ingredients, zucchini, pasta, onion, parmesan cheese, and eggs, that is all you need. 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
Tortiglioni with Zucchini - An Italian Classic
- 1 pound pasta 1 pound Tortiglioni pasta
- 2 tbsps olive oil 2 tablespoons olive oil
- 4 tablespoons parmesan cheese 4 tablespoons Grated parmesan cheese
- 1 yellow onion 1 thinly sliced yellow onion
- 7 zucchini 6 to 7 small zucchini
- 2 eggs 2 egg(s)
- 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.
- 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.
- 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.
- 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.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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