Zucchini pasta

This quick and easy pasta is made with store-bought zucchini noodles and pesto for a quick and easy dinner.
2 servings / 10 min

Prep 5 min / Cook 5 min

Ingredients
  • 2 eggs, fried
  • 12 oz (345 g) prepared zucchini noodles
  • 1/2 cup (125 mL) cherry tomatoes, halved
  • 1/4 cup (60 mL) basil pesto
Directions
  1. In large pot of boiling salted water, blanch zucchini noodles for about 30 seconds or until just slightly softened. Drain well, squeezing gently to release excess moisture. Toss with tomatoes and pesto.
  2. Divide evenly between 2 plates; top each serving with a fried egg.

Notes: Serve with leftover chicken or chickpeas. 

Nutritional info per serving (1 of 2)
  • Calories 215
  • Protein 10 g
  • Total fat 18 g 
    Saturated fat 3.5 g
    Trans fat 0 g
    Cholesterol 193 mg 
  • Carbohydrates 12 g 
    Sugar 5 g
    Added sugars 1 g
    Fibre 3 g 
  • Sodium 428 mg
  • Potassium 488 mg