Prep Time 10 minutes
Please note you need a spiralizer, found at kitchen shops or online. Amazon has many different ones to choose from. Spiralizers are super fun to use and they open up a new world of veggie noodles and asian dishes! See spiralizer choices at the bottom of this page.
Cooking Time 10 minutes
Yields 3+ servings
- 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 zucchinis
- 1/4-1/2 pound spaghetti/angel hair pasta(gluten free pasta recommended or double spiralized zucchini)
- 1/3 cup kalamata olives, minced
- 4 tablespoons olive oil
- salt and pepper, to taste
- 4 poached eggs ( is the method I use to poach my eggs)
- 4 ounces freshly grated parmesan cheese
- 2 tablespoons toasted pine nuts
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. Poach eggs while cooking pasta.
Meanwhile using a spiralizer, spiralize the zucchini and add it to large bowl. Toss in the drained hot pasta and allow it to slightly cook the zucchini noodles. Add the kalamata olives, olive oil and a pinch of salt and pepper. Toss well. Toast pine nuts.
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.
I’ve made this a dozen times. It’s SO fresh and tasty every time, and leaves people HAPPY after they eat it. They are full but energized and happy. This dish is made with love! I’ve made this dish with ONLY spiralized zucchini noodles a majority of the time.