Zucchini pasta
This quick and easy pasta is made with store-bought zucchini noodles and pesto for a quick and easy dinner.
                                215 cal
                                                            Serves 2
                        
                                            
                                    Prep time
                                        0h 5m
                                
                                                            
                                    Cook time
                                        0h 5m
                                
                            
                                Total time
                                    0h 10m
                            
                         
                        Ingredients
Directions
- 
                    Step 1In 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.
- 
                    Step 2Divide evenly between 2 plates; top each serving with a fried egg.
Tips
- 
                        Serve with leftover chicken or chickpeas.
Nutritional information
Per serving (1 of 2)
- Calories
- 215
- Protein
- 10 g
- Sodium
- 428 mg
- Potassium
- 488 mg
- Total fat
- 18 g
- Saturated fat
- 3.5 g
- Cholesterol
- 193 mg
- Carbohydrates
- 12 g
- Fibre
- 3 g
- Sugars
- 5 g
- Added sugars
- 1 g
 
                             
                             
                             
        
        
     
        
        
     
        
        
     
        
        
     
        
        
     
        
        
    