Zucchini Carbonara

Ingredients for 4 servings:

• 3 m.-large zucchini
• ½ onion(s)
• 3 eggs
• 100 g Parmesan cheese
• 400 g pasta, short (made from durum wheat semolina, e.g. farfalle, fusilli, etc.)
• salt water
• some olive oil
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Quick to make and the kids usually like it too!

Bring a large pot of water to a boil for the pasta. Wash the zucchini and cut into small cubes (1 cm each), as well as dice the onion. Briefly fry both ingredients in a pan with a little olive oil until they become slightly translucent but still retain some bite. Season with salt and pepper and remove from the heat. When the water boils, add the salt and add the pasta, stirring frequently. Briefly beat the eggs in a bowl with a fork or whisk, season with salt and pepper, grate the Parmesan cheese, and add it. The mixture should have a mushy consistency. When the pasta is cooked, return the vegetables to the heat, drain the pasta, and add the vegetables and pasta to a pot (adding a little oil if necessary). Pour in the egg and cheese mixture and stir everything over low heat until the egg is set. The quantities can vary depending on whether the dish is served as a starter or main course. In my family, we tend to use as many vegetables as possible, so the amount of zucchini can vary. But no matter the quantities, not much can go wrong.