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Thursday, July 11, 2013

Farfalle with Zucchini and Eggs

The zucchini glut has started at my house. We always plant zucchini and yellow squash, but this year we have a number of volunteers, some of which look like a hybrid between zucchini and yellow squash. They are oblong like yellow squash, have a light green (sometimes smooth and sometimes nobbly) skin, and they grow on a vine that is taking over my entire garden. So we have even more squash than usual! Here's a new, easy zucchini recipe, one that will become a staple of my summer meals.

I didn't have farfalle, so I used radiatore

My dear friend Susie Heimbach and I have been exchanging recipes for many years now, accelerating recently as we both have young families to feed. She once served me a dish now known in the family as Susie's Pasta (which I will post once I have fresh tomatoes). We don't get to see each other as much as we would like, living on opposite sides of the country, but eating Susie's Pasta always brings back the fondest of memories. And now here's another yummy pasta recipe from Susie.

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Farfalle with Zucchini and Eggs


Source: Susie Heimbach, via I Loved, I Lost, I Made Spaghetti

2 T olive oil
1/2 onion, chopped
1 green zucchini
1 yellow zucchini
1 teas salt
1/2 lb farfalle pasta
2 eggs
2 teas grated parmesan
freshly ground pepper

In a large skillet, warm the olive oil over medium heat, then add the onion and cook 3-4 minutes. Slice and quarter the zucchini. Add the zucchini and salt, and cook 15-20 minutes. While the vegetables are cooking, make the farfalle according to the package instructions. In a small bowl, beat the eggs and add the parmesan, then set aside. When the pasta is ready, drain and add it to the zucchini mixture. Remove from heat, and add the eggs, allowing them to cook on the hot pasta. Serve with pepper and extra cheese.

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