300 g of tricolor penne
"1 tablespoon" of olive oil
1 medium zucchini (200 g), sliced into fine rings
1 medium onion (100 g), chopped
2 eggs
1/2 cup whole milk (120 ml)
4 teaspoons salt
1/4 teaspoon red pepper flakes
8 tablespoons grated Parmesan cheese
300 g of tricolor penne
"1 tablespoon" of olive oil
1 medium zucchini (200 g), sliced into fine rings
1 medium onion (100 g), chopped
2 eggs
1/2 cup whole milk (120 ml)
4 teaspoons salt
1/4 teaspoon red pepper flakes
8 tablespoons grated Parmesan cheese
In a large pot, bring 3 liters of water and 1 tablespoon of salt to a boil at high heat
Cook the pasta until al dente (about 10 minutes)
In a medium saucepan, warm the olive oil over low heat
Sauté the zucchini and onion, stirring occasionally, until the zucchini is tender (about 5 minutes)
In a small bowl, whisk together the eggs, milk, salt, and red pepper flakes
Add to the zucchini mixture and cook, stirring constantly, until the sauce thickens slightly (about 1 minute)
Drain the pasta, transfer it to a serving dish, add the zucchini mixture, and stir well
Sprinkle with Parmesan cheese and serve immediately
232 calories per serving
