Wednesday, April 5, 2017

Zucchini Pasta With Poached Eggs


¼-½ pound spaghetti/angel hair pasta (or more sub zucchini) (gluten free if needed)
1/3 cup kalamata olives, minced
1/3 cup oil packed sun-dried tomatoes
1 clove garlic, minced or grated (optional)
1 cup fresh basil, chopped, plus more for serving
1 lemon, juiced
1 ½ pints heirloom or regular cherry tomatoes
2 tablespoons toasted pine nuts
4 medium size zucchini's
4 ounces freshly grated parmesan cheese
4 poached eggs (here is the method I use to poach my eggs)
4 tablespoons olive oil
pinch of crushed red pepper flakes
salt and pepper, to taste


Bring a large pot of salted water to a boil.

Meanwhile, finely chop/mince 1 pint of cherry tomatoes and add them to a bowl. To the bowl add the sun-dried tomatoes (do not drain all the oil), basil, garlic, lemon juice and crushed red pepper flakes. Season with salt and pepper to your liking. Set aside and allow to sit at least 10 minutes.

Once the water is boiling, boil the pasta according to package directions. Drain.

Meanwhile using a spiralizer, spiralize the zucchini and add it to large bowl. Toss in the hot pasta and allow is to slightly cook the zucchini noodles. Add the kalamata olives, olive oil and a pinch of salt and pepper. Toss well.

Divide the pasta among 4 plates or bowls. Top each portion with tomato sauce and 1 poached egg. Sprinkle with parmesan and toasted pine nuts. Break the poach egg and toss the pasta allowing it to create a sauce. Add more parmesan and basil.

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