Tortiglioni with Zucchini - An Italian Classic

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: 4

Author: Giangi Townsend

Ingredients

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)

Instructions

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.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.