Spaghetti with Zucchini

• Salt and freshly ground black pepper
• 3 tablespoons olive oil
• 3 or 4 small zucchini (about 1 pound), sliced 1/8 to 1/4 inch thick
• 2 eggs (see Note)
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 1 pound spaghetti, linguine, or other long pasta
• 1/2 cup roughly chopped fresh mint, parsley, or basil

1. Bring a large pot of water to a boil and salt it.
2. Put the olive oil in a 10- or 12-inch skillet over medium-high heat.
3. A minute later, add the zucchini; cook, stirring only occasionally, until very tender and lightly browned, 10 to 15 minutes.
4. Season with a little salt and a lot of pepper.
5. Meanwhile, beat the eggs and 1/2 cup of the Parmigiano-Reggiano together.
6. Add the pasta to the boiling water and cook until it is tender but firm.
7. When it is done, drain it and combine it immediately with the egg-cheese mixture, tossing until the egg appears cooked.
8. Stir in the zucchini, then taste and add more salt and pepper if necessary.
9. Toss in the herb and serve immediately, passing the remaining Parmigiano-Reggiano at the table.
10. Fettuccine Alfredo: Omit the zucchini.
11. Just toss the pasta (preferably fettuccine) with eggs, cheese, and enough heavy cream to bind the sauce.
12. Best served as a small first course for 6 to 8.

salt, olive oil, zucchini, eggs, cheese, linguine, fresh mint

Taken from www.epicurious.com/recipes/food/views/spaghetti-with-zucchini-386764 (may not work)