Felix assisted with this one and it was delicious. (Jay didn’t like it, thinking that there was too much pasta and too much lemon juice.)

The recipe is a bit disorganised though: you really need the eggs to be ready just after the pasta so everything is hot.

  • 1 1/2 pints heirloom or regular cherry tomatoes
  • 1/3 cup oil packed sun-dried tomatoes
  • 1 cup fresh basil chopped, plus more for serving
  • 1 clove garlic minced or grated (optional)
  • 1 lemon juiced
  • pinch of crushed red pepper flakes
  • 4 medium size zucchini’s*
  • 1/4-1/2 pound spaghetti/angel hair pasta or more sub zucchini, gluten free if needed
  • 1/3 cup kalamata olives minced
  • 4 tablespoons olive oil
  • salt and pepper to taste
  • 4 poached eggs
  • 4 ounces freshly grated parmesan cheese
  • 2 tablespoons toasted pine nuts
  1. Bring a large pot of salted water to a boil.
  2. 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.
  3. Once the water is boiling, boil the pasta according to package directions. Drain.
  4. 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.
  5. 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. EAT.

From https://www.halfbakedharvest.com/15-minute-zucchini-pasta-w-poached-eggs-quick-heirloom-cherry-tomato-basil-sauce/

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