Carrot And Zucchini Spaghetti

• 1/3 cup extra-virgin olive oil
• 1 tablespoon sliced garlic or 1/4 cup sliced spring garlic bulbs
• 2 large thyme sprigs, plus 2 tsp. chopped leaves
• 2 large tarragon sprigs, plus 1 Tbsp. chopped leaves
• 2 large zucchini (about 24 oz.)
• 2 large carrots (about 12 oz.)
• 1/2 teaspoon black pepper
• 1 teaspoon kosher salt
• 4 ounces uncooked spaghetti
• 4 large eggs
• 1 ounce pecorino Romano cheese, grated (about 1/4 cup)

1. Combine oil, garlic, thyme sprigs, and tarragon sprigs in a small saucepan over medium heat. Cook, stirring occasionally, until garlic just begins to brown, about 4 minutes. Remove from heat; let stand 10 minutes. Discard herb sprigs.
2. Using a spiralizer, cut zucchini and carrots into long "noodles." Combine zucchini, carrots, pepper, and 1/2 teaspoon of the salt in a medium bowl; toss to coat. Let stand 10 minutes; drain.
3. Cook pasta according to package directions, omitting salt and fat. During last 6 minutes of cooking, place whole eggs in boiling water with pasta. Drain pasta and eggs. Plunge eggs into a bowl of ice water; let stand 5 minutes. Add pasta, oil mixture, and remaining 1/2 teaspoon salt to zucchini mixture; toss to coat.
4. Divide pasta mixture evenly among 4 plates. Peel eggs and cut in half lengthwise. Top each serving with 2 egg halves. Sprinkle servings evenly with cheese, chopped tarragon leaves, and chopped thyme leaves.

extravirgin olive oil, garlic, thyme, tarragon sprigs, zucchini, carrots, black pepper, kosher salt, spaghetti, eggs, romano cheese

Taken from www.myrecipes.com/recipe/carrot-zucchini-spaghetti (may not work)