This is a vegetarian (ovo-lacto) version of Spaghetti Carbonara. Yellow squash can be substituted.
3 T olive oil
3 or 4 small zucchini, cut into quarter-inch slices
1 c grated Parmesan cheese
1/2 c roughly chopped mint, parsley or basil leaves, or a combination
salt and pepper, to taste
1. Start the pasta cooking.
2. Heat the olive oil in a skillet over medium heat. Add the zucchini and cook, stirring only occasionally until very tender and lightly browned. Season with salt and pepper.
3. Meanwhile, beat the eggs and half a cup of the parmesan cheese together in whatever serving bowl you are using. When the pasta is done, drain it and immediately combine it with the egg mixture, tossing until the egg appears cooked. Toss in the herb(s), then add the zucchini.
4. Sprinkle the remaining 1/2 cup of parmesan over the pasta and serve.