Spaghetti with Zucchini and Lemon Egg Parmesan Sauce

A quick pasta dish with fried zucchini, a creamy sauce made from egg and Parmesan, and a squeeze of lemon. With simple, affordable ingredients you get a filling meal for four people.

By yumbelo · 4 servings · 30 minutes

Ingredients

• 400 g Spaghetti
• 2 pc Zucchini
• 3 pc Eggs
• 80 g Parmesan, freshly grated
• 2 pc Garlic cloves
• 1 pc Lemon (zest and juice)
• 3 tbsp Olive oil
• 1 pinch Chili flakes
• Salt
• Black pepper, freshly ground
• 1 bunch Parsley, flat-leaf

Method

1. Bring water to a boil in a large pot with plenty of salt and cook the spaghetti until al dente according to the package instructions.
2. Wash the zucchini, trim the ends and cut into thin half-moons or slices.
3. Peel the garlic cloves and finely chop them. Wash the parsley, shake it dry and finely chop it.
4. Heat the olive oil in a large pan. Fry the zucchini over medium to high heat for about 5 to 7 minutes until golden brown, then add the garlic and chili flakes and fry briefly until fragrant.
5. Whisk the eggs in a bowl, stir in the Parmesan and season with lemon zest, a little salt and pepper.
6. Reserve about 100 ml of the pasta water, then drain the spaghetti. Remove the pan from the heat, add the pasta and toss well.
7. Fold the egg and Parmesan mixture into the pasta with a splash of pasta water, stirring constantly, until a creamy sauce forms. Add a little more pasta water if needed.
8. Season with lemon juice, parsley and pepper and serve immediately.