Recipe information
Yield
4 to 6 Servings
Ingredients
5
tablespoons extra-virgin olive oil
1
garlic clove, peeled
1
pound medium zucchini, trimmed, cut into 1/4-inch-thick rounds (about 3 1/2 cups)
2
large eggs, room temperature
3
/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)
12
ounces spaghetti
6
large fresh basil leaves, torn into pieces, divided
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Preparation
Step 1
Heat oil in heavy large skillet over medium heat. Add garlic and sauté until pale golden, about 1 minute. Add zucchini and sauté until beginning to color, about 15 minutes. Remove from heat; discard garlic.
Step 2
Meanwhile, whisk eggs and Parmesan in large bowl to blend. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; add to egg mixture and toss to coat (heat from pasta will cook eggs).
Step 3
Add zucchini mixture and half of basil to pasta; stir gently to blend. Season to taste with salt and pepper. Sprinkle with remaining basil and serve.