Oh no! I failed to post one of our recipe contestants last night. The following submission come from Carolyn L.
Pasta with Zucchini and Mint
4 small or 2 large zucchini, chopped
1 medium onion, chopped
2 T olive oil
1/2 c. grated romano or parmesan cheese
1 lb. spaghetti or other dried pasta
15-20 fresh mint leaves, cut into ribbons
Saute squash and onion in olive oil until softened. Add salt to taste and liberal amounts of freshly ground black pepper. Meanwhile, cook pasta al dente. When draining the pasta, reserve 1/2 c. of the cooking water.
In a large bowl, whisk 3 eggs with the reserved hot water from the pasta and the grated cheese. Add the cooked squash mixture, the mint leaves, and the hot pasta and toss well.
Feel free to substitute another pasta of your choice or other varieties of summer squash (though I think green ones make the dish look nicest).
Don’t forget to vote!