Zucchini Pasta
Serves
2
Prep Time
5 min
Cook Time
5 min
Print Recipe
This quick and easy meatless and low carb pasta is made with store-bought zucchini noodles and pesto for a quick and easy dinner than can be ready in minutes.
Ingredients
- 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 |