Zucchini Pasta with Tomatoes and Pesto
Course: Lunch, DinnerCuisine: ItalianDifficulty: Easy
Servings
2
servingsPrep time
5
minutesCooking time
10
minutesTotal time
15
minutesThis quick and easy low carb ‘pasta’ is made with fresh zucchini noodles. Super naturally good for a tasty meat free dinner that’s ready in minutes.
Ingredients
2 eggs
4 Zucchini – cut into noodles (see below)
0.5 cup cherry tomatoes, halved
2 tbsp basil pesto
- OPTIONAL
Parmesan cheese – grated, to serve
1 Lemon – juice or zest to serve
Directions
- Peel the zucchini into strips and then slice into fine julienne strips – or use a spiralizer tool or julienne peeler.
- In a large pot of boiling salted water, blanch the zucchini noodles quickly – about 30 seconds, or until just slightly softened. Drain on a paper towel or in a strainer to release any excess moisture.
- Toss the noodles with the tomatoes and pesto in a bowl.
- Divide evenly between 2 plates; top each serving with a runny fried egg.
Notes
- Alternative method for the noodles: You can saute the noodles in a pan on medium heat with a splash of olive oil. Cook quickly, gently stirring for approx 30-60 secs. or until softened.
- Top with a squeeze of lemon juice and a sprinkle of lemon zest if desired.
- Serve with freshly grated Parmesan cheese.
- Original Recipe and Image Credit: Egg Farmers of Canada. www.eggs.ca