Pesto Zucchini Noodles

Prep Time: 10 Mins

Cook Time: 10 Mins

Total Time: 20 Mins

Serves: 1

I don't think zucchini noodles do a good job of replacing pasta in traditional recipes, but when they are used for what they are, they can be truly wonderful. I love the combo of eggs and zucchini as you will see in my open-faced zucchini omelet. In this recipe, the mild taste of zucchini plays more of a supporting actor, soaking up the taste of the pesto while also complementing the egg.

Ingredients

1 medium zucchini, julienned

2 tablespoons olive oil

4-5 cherry tomatoes, cut in half

Handful of spinach

1-2 tablespoon(s) pesto (homemade or store-bought)

1 egg

Salt and pepper to taste

Directions

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1. Heat up 1/2 tablespoon olive oil in a medium skillet over medium heat. Stir fry the zucchini for a couple of minutes to warm it up (do not cook too long or it will start to release water and you will have soggy noodles). Empty contents onto a plate and toss with the pesto.

2. Add 1 tablespoon olive oil to the same pan and stir fry the spinach and cherry tomatoes until the spinach is wilted, season with salt and pepper. Once cooked, top the zucchini noodles with the spinach and tomatoes.

3. Heat up the remaining oil and cook the egg to your liking, easy over or sunny side up. Top the veggies with the egg and season with salt and pepper.