1 tablespoons extra-virgin olive oil
1/2 pound small zucchini, sliced into thin rounds
2 medium cloves of garlic, crushed (not chopped)
1/4 teaspoon crushed red pepper
6 oz. linguini fini (or other comparable pasta shape)
1 large egg
1/4 cup grated Parmesan cheese
6-8 fresh basil leaves, cut into chiffonade
1/4 cup pine nuts, toasted
Put salted water on to boil for the pasta.
Heat olive oil over medium-high heat until hot but not smoking. Add crushed red pepper and garlic cloves and saute briefly until lightly browned. Add zucchini and saute until golden brown, about 7-8 mins. Season zucchini mixture with salt and freshly ground pepper.
Meanwhile, cook pasta until al dente. Beat eggs in bowl and mix in grated Parmesan. When pasta is done, reserve 1/4 cup of cooking water and drain. In a large bowl, mix pasta with reserved water and egg-Parmesan mixture. Season to taste. Add zucchini and half of basil and pine nuts.
Serve topped with remaining basil and pine nuts, adding more Parmesan if desired.
Variation: Replace pine nuts with walnuts, eliminate red pepper and add 1/4 cup of cream instead of pasta water for a richer, creamier version of this pasta.
Laura says, "C'est magnifique!"