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 x eggs
4 x Zucchini – cut into noodles (see below)
1/2 cup cherry tomatoes, halved
2 tbsp basil pesto
Parmesan cheese – grated, to serve
1 x 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