Recipes
Zucchini Pasta
Spiralized zucchini will give you a summery spin on pasta without the carbs. The long, tender strands hold pesto sauce well, while keeping the meal light and quick to prepare. A handy trick is to salt the zucchini noodles and let them sit for 10 minutes - this draws out extra water and helps them keep their shape. Finish with fresh Parmesan and serve right away to enjoy the best texture.
Serves
2
Prep Time
5 min
Cook Time
5 min
Print RecipeIngredients
- 2 eggs, fried
- 12 oz (345 g) prepared zucchini noodles
- ½ cup (125 mL) cherry tomatoes, halved
- ¼ cup (60 mL) basil pesto
Instructions
- 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.
- Step 2
Divide evenly between 2 plates; top each serving with a fried egg.
Tips
• Top with a squeeze of lemon juice and a sprinkle of lemon zest if desired.
• Served with freshly grated Parmesan cheese.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 250 |
| Fat | 18 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Carbohydrate | 12 g |
| Fibre | 3 g |
| Sugars | 5 g |
| Protein | 10 g |
| Sodium | 428 mg |
