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
oz. can of artichoke hearts, cut into long slivers
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 the adobo sauce to the pan and mix with the veggies, and then add the pasta. Use the reserved pasta water to help the pasta and veggies intermingle (I usually use about ¾ cup). Keep the pasta warm on low heat while you cook the eggs. Add more of the pasta water or a drizzle of olive oil as needed if the pasta starts to look dry as you are keeping it warm.
Meanwhile, in a sauté pan, cook 4 eggs over easy, adding plenty of salt and pepper. As the eggs are finishing, serve the pasta into 4 bowls. Top each bowl with an egg. Add parmesan cheese to the top (I like to create wide, thin slivers by dragging my knife down the wedge of cheese). Enjoy while the pasta is hot and the egg yolk is still runny!