300 gr. Spaghetti or penne rigate
3 medium courgettes sliced (5 mm)
1 onion sliced
½ chicken stock cube
2dsp olive oil
Parmesan cheese grated
In a shallow pan (big enough to take also the cooked pasta) place the courgettes, the onion, the garlic, the cube and the oil, cover with 1/3 mug of water and cook on a medium heat for 15 minutes, stir occasionally and season with salt if necessary. The courgettes shouldn’t become too soggy and before you turn off the heat make sure that the liquid is reduced to a dense glossy sauce. In the meantime, beat the eggs, add 4dsp of parmesan cheese, salt and black pepper to taste. Boil the pasta al dente, drain well and pour in the pan with the courgette sauce. Add the egg mixture stirring constantly with a wooden spoon until the eggs thicken a little. Serve it hot with extra parmesan cheese and freshly milled black pepper.
* If you like asparagus, they make a very tasty alternative to courgettes for this recipe. After washing them and removing the white stalk, chop them up and cook them following the same procedure.