halfbakedharvest3.7
15-Minute Zucchini Pasta w/ Poached eggs and Quick Heirloom Cherry Tomato Basil Sauce.
A quick and wonderfully tasty pasta dish
👥 4 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 5 min🔥 Cook: 10 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
📝 Preparation Steps
1
Bring a large pot of salted water to a boil.
2
Meanwhile, finely chop/mince 1 pint of cherry tomatoes and add them to a bowl. To the bowl add the sun-dried tomatoes (do not drain all the oil), basil, garlic, lemon juice and crushed red pepper flakes. Season with salt and pepper to your liking. Set aside and allow to sit at least ⏱️ 10 minutes.
fresh basil, chopped, plus more for serving1 cupgarlic, minced or grated1 clove
3
Once the water is boiling, boil the pasta according to package directions. Drain.
4
Meanwhile using a spiralizer, spiralize the zucchini and add it to large bowl. Toss in the hot pasta and allow is to slightly cook the zucchini noodles*. Add the kalamata olives, olive oil and a pinch of salt and pepper. Toss well.
olive oil4 tablespoons
5
Divide the pasta among 4 plates or bowls. Top each portion with tomato sauce and 1 poached egg. Sprinkle with parmesan and toasted pine nuts. Break the poach egg and toss the pasta allowing it to create a sauce. Add more parmesan and basil. EAT.
toasted pine nuts2 tablespoonsfresh basil, chopped, plus more for serving1 cup
Nutrition Facts
calories
590 kcal
fat Content
30 g
serving Size
1 serving
fiber Content
6 g
sugar Content
11 g
sodium Content
674 mg
protein Content
20 g
cholesterol Content
28 mg
carbohydrate Content
41 g
saturated Fat Content
7 g
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