3 to 4 small zucchini (about 1 pound), washed, trimmed, and cut into slices 1/8 to 1/4 inch thick
Salt and freshly ground black pepper
2 eggs
1cup freshly grated Parmigiano-Reggiano cheese
1pound spaghetti, linguine, or other long pasta
1/2cup roughly chopped fresh mint, parsley, or basil
Instructions
Bring a large pot of water to a boil and salt it. Place the olive oil in a 10- or 12-inch skillet over medium-high heat. A minute later, add the zucchini; cook, stirring only occasionally, until very tender and lightly browned, 10 to 15 minutes. Season with a little salt and a lot of pepper.
Meanwhile, beat the eggs and 1/2 cup of the Parmesan together. Add the pasta to the boiling water and cook until tender but not mushy. When it is done, drain and combine immediately with the egg-cheese mixture, tossing until the egg appears cooked. Stir in the zucchini, then taste and add more salt and pepper if necessary.
Toss in the herb and serve immediately, passing the remaining Parmesan at the table.