Luxor lunch pasta
We (Anne and I) were served this simple pasta at a lunch with Dawn and Laurent in Luxor, Egypt in 1993. There is no set amount of each vegetable, but the predominant flavor should be the zucchini. You must use butter, it doesn’t taste the same with olive oil. There was only one local white cheese available in Egypt, but I like to use Asiago or Kaseri.
Boil water for pasta. Grate zucchini, onion and carrot. Cook pasta according to package directions. Melt butter in large skillet. Saute vegetables, cooking out extra liquid. Season generously with black pepper and a little salt. Drain pasta. Toss veggies and pasta, adding cheese.
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