This dish is an adaptation of a recipe I found after doing a desperate search for zucchini recipes during a particularly abundant summer for our garden. (The original is Zesty Zucchini Spaghetti on www.health.com). We ate this dish until I couldn't stand to look at another zucchini, but by winter I missed the smoky-spiciness of the pasta and looked for an alternative veggie that I could keep on my pantry shelves. I love the way the long slivers of artichoke curl together with the spaghetti. I could eat runny eggs every day and in this application they help to cut the heat and create a little more sauce. If you can stand the heat, add as much chipotle and adobo sauce as you want. —Beth Gannon
olive oil, separated
cloves of garlic, minced
can of artichoke hearts, cut into long slivers
chipotle peppers, canned with adobo sauce, minced, to taste
adobo sauce from the chipotle peppers, to taste
salt and pepper, to taste
In This Recipe
Cook the pasta in salty water according to package instructions or your preference. Reserve 1 cup of the cooking liquid.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add the garlic and artichoke hearts and sauté 2 minutes until warmed through and any of the can juices from the artichokes has evaporated. Add the chipotle and cook another 1-2 minutes. Salt and pepper to taste.
Add the remaining tablespoon of olive oil and adobo sauce to the veggies, and then toss in the spaghetti. Use the reserved pasta water to help the veggies and pasta intermingle (I usually need about 3/4 cup). Keep the pasta warm on low heat. You can add the additional pasta water or an additional drizzle of olive oil if it starts to look dry.
In a small pan, cook the eggs over easy, adding plenty of salt and pepper. As the eggs finish cooking, dish out the pasta into individual dishes. Add the warm egg on top. Top with parmesan cheese (I like to make wide, thin slivers by dragging a knife across the wedge.) Enjoy while hot and the egg yolk is still runny!