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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Basil and bacon make best summer buds in this smoky-sweet pasta. I pair it with a simple spring mix salad with balsamic dressing and a good Chardonnay wine or a glass of cold iced tea. âCathy Dudderar, Lexington, Kentucky Ingredients:
1 package (16 ounces) spaghetti |
1 large sweet onion, finely chopped |
1 medium yellow summer squash, finely chopped |
1 medium zucchini, finely chopped |
2 garlic cloves, minced |
2 tablespoons olive oil |
4 plum tomatoes, seeded and chopped |
2 eggs, beaten |
1 cup grated parmesan cheese |
12 bacon strips, cooked and crumbled |
1/4 cup fresh basil leaves, thinly sliced |
1 teaspoon minced fresh oregano or 1/2 teaspoon dried oregano |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the onion, squash, zucchini and garlic in oil until tender. Add tomatoes; heat through. Remove and keep warm.
2. Reduce heat to low; add eggs to the skillet. Cook and stir until egg mixture coats a metal spoon and reaches 160° (mixture will look like a soft frothy egg). Drain spaghetti and place in a bowl. Add eggs; toss to coat. Add the vegetable mixture, cheese, bacon, basil, oregano, salt and pepper; toss gently to coat. Yield: 6 servings.
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