Pasta with courgettes, mozzarella and eggs

Published on 17 November 2014

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Delicate but substantial, this can easily be a complete meal.

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INGREDIENTS FOR 2 PEOPLE

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I wash and trim the courgettes and coarsely grate them.

I heat extra virgin olive oil and the chopped shallot in a frying pan.

I sauté for a minute, add the courgettes and cook over a high heat for 3/4 minutes, adding a pinch of salt and pepper.

I cook the pasta in boiling salted water.

Meanwhile, I crack the eggs into a bowl, add Parmigiano, salt and pepper and whisk.

I should have a creamy mixture.

I dice the mozzarella and dry it on kitchen paper.

I drain the pasta al dente into the courgettes.

I add the mozzarella and chopped parsley.

I add the eggs with the Grana.

I mix quickly, tossing the pasta for a few minutes.
I garnish with parsley and a drizzle of oil.

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