Summer Zoodle Egg Bowl
Summer Zoodle Egg Bowl
Prep
10 m
Cook
20 m
Ready In
30 m
- 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 non-stick 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 1-2 minutes or until zucchini has softened.
- Stir tomatoes, spinach, lemon zest, and juice gently into zucchini mixture until well combined. Cook for another 1-2 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 2-3 inches of water in a large saucepan to boiling. Adjust heat to keep liquid simmering gently.
- Break eggs, one at a time, into a cup. Holding dish close to surface, slip egg into water.
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Ingredients
- 4 Large Hickman's Eggs
- 1 1/2 cups whole wheat spaghetti
- 2 tbsp extra virgin olive oil
- 2 medium garlic cloves, minced
- 1/2 tsp red chili flakes
- 4 medium zucchini, spiralized into noodles
- 1/4 tsp each salt and pepper
- 2 cups cherry tomatoes, halved
- 2 cups packed baby spinach
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1/4 cup thinly sliced basil leaves
