OK, so writing the blog helps me track what I like to eat, and this is the summer of zucchini and gelato. Neither gets boring for me. Today I recalled Giuseppe’s trick: adding beaten egg and parmigiano. 

Pasta with zucchini: redux

Sauté thinly sliced vidalia sweet onion in olive oil.  

Add quartered and sliced zucchini and a handful of snow peas.

Cook for a while until softer and add a handful of freshly chopped parsley and basil.

Beat an egg and shave some parmigiano into the mixture. Add this to the sauté pan with zucchini-onion and stir until cooked. 

Add cooked pasta to the sauce and serve immediately with additional shaved parmigiano.  Buonissimo!