Penne with Courgette

Courgette is the French word for zucchini and is also the word used in Britain, where I got this recipe. I found it in the Stilton Church Cookery Book which we bought when we went to the May Day celebrations, including cheese rolling, in the village of Stilton. I've adapted the recipe just a bit and we continue to use the British title. Our entire family likes this pasta dish, which is an excellent use of a summer garden's bounty.

Penne with Courgette
2 Tbsp. olive oil
2 cloves garlic, minced
2 medium zucchinis/courgettes (or 1 large, approx. 1 lb.), washed and coarsely grated
16 oz. penne pasta
2 eggs
2 Tbsp. heavy whipping cream
salt and freshly ground pepper
handful of fresh basil leaves
freshly grated Parmesan cheese

Bring a large pot of salted water to a boil. Add the penne and cook until al dente. Meanwhile, heat the olive oil in a large pan over medium heat. Add garlic and sauté for a couple of minutes, until garlic becomes fragrant. Add grated zucchini and cook, stirring quickly, until they are really hot and still have a little bite to them. In a small bowl, beat the eggs, season with salt and pepper, and add cream.

When pasta is cooked, drain lightly and return to the pot. Add the egg mixture to the pasta, stirring constantly so it cooks in the heat of the pasta. Add the zucchini, torn basil leaves, and ground pepper. Put into a serving bowl and top generously with grated cheese. Serve with more cheese for diners to add as desired.

Serves 4.