(Original recipe adapted from German TV cook Tim Mälzer: You can find it here, but I changed it a bit.)
What you need:
about 500 gr pasta (recommended: tagliatelle or penne)
1 big zucchini
1 bunch of green herbs (The ones you like. Mine were coriander, parsley and dill.)
1 cup sour cream
2 cloves of garlic
salt and pepper
What you do:
First of all, put a big pot with salted water on the stove. While you wait for it to boil, you can prepare all the other stuff.
Cut the zucchini in cubes.
Cut the bunch of herbs very roughly, and put it in a beaker (for a hand held blender). Also put the eggs and the sour cream in there. Season with salt and pepper and blend it thoroughly with your hand held blender.
Is your water boiling? Put in your pasta!
Roast the zucchini cubes in a bit of olive oil. (I recommend to use a really big pan!)
Peel the garlic cloves – To make them ready to get squashed.
When your pasta is al dente, drain the noodles, but don’t rinse them with water! Put them in the pan with the zucchini and turn off the heat.
Then, pour the herb-egg-sour cream mixture on it. Squash the garlic and also put it in. Let the sauce just set a little bit until it is creamy. (It’s like you do it when making pasta carbonara!)
Ready to serve! Enjoy!