Ingredients
- 200 g dried Penne
- sea salt and freshly ground black pepper
- 250 g courgettes
- 3 free range egg yolks
- 40 g freshly grated parmesan plus extra for serving
- 1 tsp grated lemon zest
Servings:
Instructions
- Cook the pasta in plenty of boiling salted water for about 6 minutes until almost cooked. Meanwhile, trim the courgettes and cut lengthways into thick slices, then into strips and then into small dice.
- Add the courgettes to the pasta water and cook for a further 2 minutes until they are tender, but not overly soft, and the pasta is al dente.
- Beat the egg yolks, parmesan, lemon zest, salt and pepper together in a large bowl.
- Drain the pasta and courgettes, reserving a few spoonfuls of the cooking water. Immediately add the pasta to the egg mixture, tossing quickly until the pasta is well coated. Add some of the reserved hot pasta water if dry, and toss again until lightly creamy.
- Scatter with extra pepper and parmesan and serve in warmed shallow bowls.
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