What you'll need:
- 1/4 Large Yellow Onion
- 4 Zucchini
- 1 14.5oz can diced tomato
- 1 8oz can tomato sauce
- 1/2 Stick Butter
- 1 Egg
- Parmesan Cheese (optional)
- 1 Clove Garlic
- 1 tsp Oregano
- 1 tsp Basil
- Salt
- Pepper
Make It:
Chop and Sautee onion with a dash of salt and pepper in a medium pan with extra virgin olive oil.
Chop and cube zucchini after deseeding it. I made that mistake once and it sucked. Add de-seeded Zukes to onions.
Continue to sautee until the zucchini is tender.
Add the diced tomato to the zucchini and let it cook on low for about 30 minutes. Add seasonings. Add salt and pepper to taste.
Boil your pasta while your zucchini and onion are finishing up. I like using whole wheat thin spaghetti, but this also works well with farfalle (bow ties), and angel hair.
While the pasta is cooking...
In a mixing bowl add that 1/2 stick of butter, cubed. Oh yes, the whole thing. (Where's my healthy agenda you ask? Well, the answer is simple...somtimes a sacrifice needs to be made. This is one of those times. But honestly, you can get away with only using a quarter stick and be okay.) Next, add the raw, beaten egg.
Before draining the pasta when finished, set aside a cup of the used pasta water.
In the mixing bowl containing the butter and egg, add the HOT pasta and mix very well. The pasta will cook the egg and melt the butter.
Then, add the zucchini sauce! If is slightly dry, pour some of that used pasta water in there and mix it up until it reached your desired looseness. If you want to add the cheese, sprinkle it over the top.
