serves
2
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 250 g spaghetti
- 1½ tbsp olive oil
- 3 cups thinly sliced zucchini
- ½–1 small red chilli, finely chopped (or a pinch of dried chilli flakes)
- 2 eggs, lightly beaten
- 100 ml crème fraîche
- finely grated zest of 1 large lemon or 2 small lemons
- ¾ cup finely grated Parmesan, plus extra, to serve
- 1 tbsp chopped parsley leaves
- salt and pepper, to season
Standing time 5 minutes
Instructions
Cook the pasta in boiling salted water in a large saucepan according to the packet instructions until al dente.
Meanwhile, heat the olive oil in a large non-stick frying pan over medium heat. Add the zucchini and chilli, and cook, tossing and shaking the pan, for 3 minutes or until tender. Remove from heat and set aside until needed.
Drain the pasta, reserving 100 ml cooking liquid. Return the pasta to the pan with the reserved liquid (off the heat). Add the beaten eggs and stir to incorporate. Add the zucchini and the remaining ingredients, then stir to combine and cover with a lid. Stand for 2–3 minutes or until warmed through. Adjust the seasoning; it will need a good few grinds of salt and black pepper.
Serve immediately with the extra grated Parmesan.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
