INGREDIENTS
large EGGS |
4
|
whole wheat spaghetti |
1 1/2 cups
|
extra virgin olive oil |
2 Tbsp.
|
medium garlic cloves, minced |
2
|
red chili flakes |
1/2 tsp.
|
medium zucchini, spiralized into noodles |
4
|
each salt and pepper |
1/4 tsp.
|
cherry tomatoes, cut in half |
2 cups
|
packed baby spinach |
2 cups
|
lemon zest |
1 tsp.
|
lemon juice |
1 Tbsp.
|
basil leaves, thinly sliced |
1/4 cup
|
DIRECTIONS
- BRING large pot of water to boil, add spaghetti, and COOK per package directions.
- While pasta is cooking, HEAT olive oil in a large, deep nonstick skillet on medium-high heat. ADD garlic and chili flakes and COOK for 1 minute, stirring continually. ADD zucchini noodles, salt and pepper and COOK, tossing gently, for 1 to 2 minutes or until zucchini has softened. STIR tomatoes, spinach, lemon zest, and juice gently into zucchini mixture until well combined. COOK for another 1 to 2 minutes or until spinach is wilted and tomatoes are warmed through.
- When pasta is done, DRAIN and ADD to skillet mixture. REMOVE from heat.
- HEAT 2 to 3 inches of water in a large saucepan to boiling. ADJUST heat to keep liquid SIMMERING gently.
- BREAK eggs, 1 at a time, into a cup. Holding dish close to surface, SLIP egg into water.
- COOK eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir. LIFT eggs from water with slotted spoon. DRAIN in spoon or on paper towels. TRIM any rough edges if desired.
- DIVIDE zucchini and pasta mixture among four dinner plates or bowls, TOP each with 1 poached egg, and GARNISH with basil. SERVE immediately.
INSIDER TIPS
- Use a spiralizer or spiral vegetable slicer on a setting such as curl to create a shape that resembles long and thin noodles. Blot zucchini noodles with a paper towel if moist and watery before proceeding with recipe.
- Cooking eggs to a soft poach allows the yolk to remain runny, which creates a creamy sauce when cut into over the zucchini noodles.
- Always use very fresh eggs for poaching. They hold their shape better and form fewer wispy threads or “angel wings” in the water.
NUTRITIONAL INFO
Per Serving: 1/4th of Recipe
Calories |
268
|
Total fat |
14 g
|
Saturated fat |
3 g
|
Polyunsaturated fat |
3 g
|
Monounsaturated fat |
7 g
|
Cholesterol |
186 mg
|
Sodium |
239 mg
|
Carbohydrates |
27 g
|
Fiber |
6 g
|
Sugar |
7 g
|
Protein |
13 g
|