15-Minute Zucchini Pasta
Ingredients
The sauce
-
1½
pints
heirloom or regular cherry tomatoes
-
⅓
cup
oil packed sun-dried tomatoes
-
1
cup
fresh basil, chopped
-
1
clove
garlic, minced or grated
-
juice of 1
lemon
-
pinch
crushed red pepper flakes
The pasta
-
4
medium size
zucchinis
-
¼-½
pound
angel hair pasta
-
⅓
cup
kalamata olives, chopped
-
4
tablespoons
olive oil
-
to taste
kosher salt and pepper
-
4
poached eggs
-
4
ounces
freshly grated parmesan cheese
-
2
tablespoons
toasted pine nuts
Instructions
- Boil a large pot of salted water.
- Chop 1 pint of cherry tomatoes and mix with sun-dried tomatoes, basil, garlic, lemon juice, and crushed red pepper in a bowl. Season with salt and pepper and let sit for at least 10 minutes.
- Cook the pasta according to package directions, then drain.
- Spiralize the zucchinis and combine them with the hot pasta in a large bowl to slightly cook the zucchini.
- Add kalamata olives, olive oil, and a pinch of salt and pepper to the zucchini and pasta, and toss well.
- Divide the pasta among plates, top with tomato sauce and a poached egg, and sprinkle with parmesan and pine nuts. Mix the egg into the pasta to create a sauce.
Nutrition Facts (estimated)
Servings
4
Calories
590
Total fat
30g
Total carbohydrates
60g
Total protein
20g
Sodium
500mg
Cholesterol
186mg
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