Zucchini Pasta with Tomatoes and Pesto

Zucchini Pasta with Tomatoes and Pesto

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Recipe by NZEggs Course: Lunch, DinnerCuisine: ItalianDifficulty: Easy


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This 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.


  • 2 eggs

  • 4 Zucchini – cut into noodles (see below)

  • 0.5 cup cherry tomatoes, halved

  • 2 tbsp basil pesto

  • Parmesan cheese – grated, to serve

  • 1 Lemon – juice or zest to serve


  • 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.


  • 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

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