Carrot and Zucchini Spaghetti
Fresh spring veggies are an amazing way to usher in the new season. Spring garlic bulbs are only available for a short time in early spring, so grab them while you can! They have an amazing aroma, yet are more delicate than garlic cloves. No fear of being heavy handed, even those garlic nay sayers will love spring garlic bulbs. Be sure not to overcook this amazing ingredient, a slight golden kiss is all they need.
This dish is a full meal for for 4! Light yet filling and nutrient rich.
- 1/3 cup extra virgin olive oil (EVOO)
- 1 tablespoon slice garlic, or ¼ cup sliced spring garlic bulbs.
- 2 large thyme sprigs, plus 1 tablespoon chopped leaves, fresh
- 2 large tarragon sprigs, plus 1 tablespoon chopped leaves, fresh
- 2 large zucchini
- 2 large carrots
- ½ teaspoon fresh ground black pepper
- 1 teaspoon kosher salt
- 4 ounces uncooked multi-grain spaghetti
- 4 large farm fresh eggs
- ¼ cup fresh grated Pecorino Romano or Parmesan-Reggiano cheese
- Using a spiralizer, cut zucchini and carrots into spaghetti sized noodles. Combine in bowl with pepper and ½ teaspoon of salt. Toss to cook, let stand for 10 minutes, then drain.
- Combine oil, garlic, thyme sprigs, and tarragon sprigs in a small sauce pan over medium heat.
- Cook stirring occasionally, until garlic just starts to brown, about 4 minutes. Don't overcook or garlic will become bitter.
- Remove from heat, let stand for 10 minutes. Discard herb sprigs.
- Cook pasta according to package directions, omitting fat.
- During last 6 minutes of cooking, place whole eggs in boiling water with pasta.
- Drain pasta and eggs. Plunge eggs into bowl of ice water; let stand for 5 minutes.
- Add pasta, oil mixture, and remaining salt to zucchini mixture; toss to coat.
- Divide pasta mixture evenly among 4 plates. Peel eggs and cut in half lengthwise.
- Top each serving with 2 egg halves. Sprinkle servings evenly with cheese, chopped tarragon & thyme leaves, and finishing salt (truffle salt) if you have some on hand.
- Serve warm and enjoy!