Zucchini with Tortiglioni – An Italian classic

  • 03.08.11

Zucchini with tortiglioni pasta. An Italian classic dish.

Because of the simplicity of this dish, it will become your go to dish to prepare when time is not on your side. Healthy and delicious.

The zucchini are cooked to perfection with onions. Do not let the raw eggs intimidate you as they will cook once the pasta is poured over. Also when it is mixed with the hot onion mixture.

If in doubt, place it in a warm dish for a couple of minutes therefore putting your mind at ease.

As a side dish, green salad is perfect.

A nicely chilled glass of Chardonnays white wine is perfect with it.





1 box of Tortiglioni pasta


2 tablespoons olive oil

Grated Parmesan Cheese

1 onion thinly sliced

6-7 small zucchini

2 eggs

Salt and pepper

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 and keep warm.

Meanwhile cook the pasta according to the package directions.

While the pasta is cooking, in a large bowl the two eggs slightly salted and plenty of Parmesan Cheese. When the pasta is al dente, drain and add to the egg mixture. Mix well and add the onion mixture. . Mix well again and serve immediately.


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Comments (2) Post a Reply

  1. Sheela says:

    I am moving to the arena of vegatarian – ville … your recent receipt sounds terrific with the egg added to the pasta – great , thanks, Giangi!!!

    1. You are welcome Sheela. I will try to keep it in mind. Do you still eat fish?

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