This pasta dish, made with Vera Pasta is excellent! You can get everything you need for the recipe at market except for the parmesan and the lemon.
Here's what you need:
1 zucchini - julienned
1 yellow squash - julienned
1/2 tsp. salt
1/2 green pepper - matchstick slices
1 bunch of broccoli - cut into bite-sized florets
1 container Shellbark Hollow chevre
1/2 cup grated Parmesan
1 bag Vera pappardella
zest of 1 lemon
salt and pepper
1 Tbsp. butter
To julienne the zucchini I like to use this little gadget.
It makes quick work of julienning most anything.
Once you have your julienned zucchini and yellow squash, place them in a colander and salt with the 1/2 tsp salt. Put the colander over a bowl - the salt will remove some of the moisture from the squash.
Steam the broccoli florets till crisp.
Cook the pasta to al dente, drain, reserving 1/2 cup of the cooking liquid.
In a large pasta bowl combine the cooked pappardella with the zucchini / yellow squash, the sliced green pepper, steamed broccoli florets. Add the crumbled chevre and parmesan, toss, adding enough of the reserved cooking liquid to combine. Toss in the lemon zest, and season with salt and freshly ground black pepper.
Now - to take it over the top - cook the eggs in butter, over-easy style.
Place a serving of the pasta in individual pasta bowls
and top each serving with an over-easy egg.
When you break into the yolk it runs into the pasta enriching the sauce created by the cheeses and pasta water.
Oh goodness, it's so delicious - the pasta is so delicate -
like little blankets of perfection!
Oh, come on - - - taste it!
You gotta try this!