This is a typical Italian-American Great Depression dish from my Grandma Lucy (Lucia Casolaro DeMaria) who was my Mom's step-mom and my Father's second cousin, kind of like a Great Aunt Grandma! Her parents came to New Jersey from Naples, Italy at the turn of the century and she grew up during the Great Depression. Great Depression Food is coming back and I think this is because of it's down-to-earth, old fashioned, homey quality. It's the type of food we all crave in this high tech, fast paced world we live in today. Now I know it doesn't look like any thing great but it is so good and satisfying, not to mention quick, perfect for a Summer impromptu meal with some friends and a glass of chilled white wine! For a more basic version of this without pasta go here: Zucchini & Eggs.
zucchini 4-5 small or 2-3 medium/large cut into strips like the pasta you are using
olive oil (enough to coat bottom of pan)
1 garlic clove minced
3 tablespoons water
1/4 -1/2 cup Parmesan
1 box short stubby pasta (elbows, spirals etc..)
Start pasta water.
Saute the garlic and zucchini in the oil n a medium/large skillet, keep stirring not allowing the garlic to brown, for 2-3 minutes.
Add the water and cover with a lid or foil and steam until zucchini is soft, another 2-3 minutes.
Meanwhile beat the eggs, salt/pepper and cheese together.
Remove the lid and cook the zucchini until the water is evaporated over medium heat.
Add the egg/cheese mixture and scramble. Don't over cook keep the eggs soft.
Add pasta and stir.
Serve immediately with olive oil drizzled on and more Parmesan cheese!