300g of tricolor penne
1 tablespoon of olive oil
1 medium zucchini (200g), sliced into thin rounds
1 medium onion (100g), finely chopped
2 eggs
1/2 cup of skim milk (120ml)
2 tablespoons of salt
1/4 teaspoon of red pepper flakes
2 tablespoons of grated Parmesan cheese
300g of tricolor penne
1 tablespoon of olive oil
1 medium zucchini (200g), sliced into thin rounds
1 medium onion (100g), finely chopped
2 eggs
1/2 cup of skim milk (120ml)
2 tablespoons of salt
1/4 teaspoon of red pepper flakes
2 tablespoons of grated Parmesan cheese
Bring 3 liters of water to a boil in a large pot with 1 tablespoon of salt
Cook the pasta until al dente, about 10 minutes
In a medium saucepan, heat 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 the zucchini mixture to the egg mixture and cook, stirring constantly, until the sauce thickens slightly, about 1 minute
Drain the pasta, transfer it to a serving dish, and add the zucchini mixture
Mix well
Sprinkle with Parmesan cheese and serve immediately
232 calories per serving
