Zucchini pasta

This quick and easy pasta is made with store-bought zucchini noodles and pesto for a quick and easy dinner.

Recipe and photo provided by Egg Farmers of Canada ©
215 cal Serves 2
Prep time 0h 5m
Cook time 0h 5m
Total time 0h 10m
Zucchini noodles with cherry tomatoes, pesto sauce and a sunny side up egg on a white plate and bronze fork.

Ingredients

Directions

  1. Step 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. Step 2

    Divide 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

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