Zucchini pasta
This quick and easy pasta is made with store-bought zucchini noodles and pesto for a quick and easy dinner.
215 cal
Serves 2
Prep time
0h 5m
Cook time
0h 5m
Total time
0h 10m
Ingredients
Directions
-
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
-
Serve with leftover chicken or chickpeas.
Nutritional information
Per serving (1 of 2)
- Calories
- 215
- Protein
- 10 g
- Sodium
- 428 mg
- Potassium
- 488 mg
- Total fat
- 18 g
- Saturated fat
- 3.5 g
- Cholesterol
- 193 mg
- Carbohydrates
- 12 g
- Fibre
- 3 g
- Sugars
- 5 g
- Added sugars
- 1 g