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Zucchini Pasta

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.
2eggs, fried
12 oz (345 g)prepared zucchini noodles
1/2 cup (125 mL)cherry tomatoes, halved
1/4 cup (60 mL) basil pesto

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.


• Top with a squeeze of lemon juice and a sprinkle of lemon zest if desired.
• Served with freshly grated Parmesan cheese.

Nutrition Facts

Fat:18 g
Saturated Fat:3.5 g
Trans Fat:0.1 g
Sodium:380 mg
Sugars:6 g
Protein:10 g
Fibre:3 g
Carbohydrate:11 g
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