Spaghetti with Zucchini

Wine: Domaine Les Grands Bois 2007 Cotes du Rhone

We started with a salad of fresh Nectarines, Almonds, Prosciutto, Balsamic and Olive Oil. Nectarines are very good at right now and we really like the ones from the Hollywood Farmer’s Market.

We then made Spaghetti with Zucchini from a recipe by Mark Bittman. This is one of those recipes that could turn one into a vegetarian. The trick is to cut the zucchinis very thin and then sauté till they are a dark brown. It makes a great thick sauce on the pasta. This is definitely an easy and good recipe.

Spaghetti with Zucchini (Carbonara without the Bacon)

Salt and freshly ground black pepper
3 tablespoons olive oil
3 or 4 or more small zucchini washed, trimmed, and cut into slices 1/8 to ¼ inch thick
2 eggs
1 cup freshly grated Parmesan cheese
1 pound spaghetti or linguine
½ cup roughly chopped mint, parsley or basil (we use fresh basil)


Salt water and bring to boil
Place olive oil in 10 to 12 inch skillet over medium high heat.
Add zucchini, cook stirring occasionally, until very tender and lightly browned, 10 to 15 minutes. Season with a little salt and a lot of pepper.
Meanwhile, beat the eggs and ½ cup of the Parmesan together.
Add the pasta to the boiling water and cook until tender but firm. When it is done, drain it and combine it immediately with the egg-cheese mixture, tossing until the egg appears cooked. Taste add more salt or pepper if necessary.
Toss in the herb and serve immediately, passing the remaining Parmesan at the table.