I really love the texture and pure taste of the zucchini ribbons when they’re gently cooked with just butter. Inspired by Laura Calder’s Zucchini Fondue from her book French Food at Home, I decided to mix it with some pasta and here’s what I came up with. <br /> <br />The poached egg-in-the-microwave technique I borrowed from a recent issue of Bon Appetit. It really works! But practice first. Zuc’s are on sale this week, and pasta’s cheap pretty much everywhere. I usually buy Barilla.

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