You may also like
Categories:Viewed: 55 - Published at: 7 years ago
Ingredients
- 1/4 pound linguine
- 1 tablespoon unsalted butter
- 1 large zucchini (on the slim side), sliced long-ways into ribbons
- 1 or 2 sprigs fresh thyme, leaves stripped and set aside
- 1 large egg
- Parmigiano Reggiano
- kosher salt
- fresh cracked black pepper
Method
- In a medium saucepan, bring pasta water to rolling boil. Add salt. Add linguine and cook to al dente.
- While pasta is cooking, heat butter in a non-stick saute pan over medium heat. Add zucchini ribbons, toss to coat with the melted butter, and cook until zucchini softens. I like mine pretty soft, but cook it to your liking. Season with salt, pepper and some fresh thyme. Turn off heat, but leave in pan.
- While zucchini is cooking, fill a 1-cup glass measuring cup with a half-cup of water. Gently crack egg into the water. Cover with plastic wrap. Microwave on high for about a minute, or a little more, depending on your microwave's wattage. (mine takes about 1 min. 15 sec.)
- In a perfect world, everything will be done at the right moment. Just do your best - it'll still be yummy. I suggest practicing the microwave egg technique before making the pasta. Alternatively, go old school and poach your egg in a small saucepan of simmering salted water with a dash of white vinegar for a minute or so, just until the white is set and yolk is still soft.
- Strain the linguine, add it to the zucchini pan and give it a good couple of tosses. Plate the pasta, top with some freshly grated Parmigiano and the poached egg. Another grinding of pepper, maybe a pinch of salt, and then have at it.
