|12 oz (345 g)||prepared zucchini noodles|
|1/2 cup (125 mL)||cherry tomatoes, halved|
|1/4 cup (60 mL)||basil pesto|
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.
Divide evenly between 2 plates; top each serving with a fried egg.
• Top with a squeeze of lemon juice and a sprinkle of lemon zest if desired.
• Served with freshly grated Parmesan cheese.
|Saturated Fat:||3.5 g|
|Trans Fat:||0.1 g|