Pesto Zoodles with Poached Egg

Name: Pesto Zoodles with Poached Egg
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Italian, European, Mediterranean
Ingredients: 2 Zucchini (large); • 1/2 cup Basil Leaves; • 1/2 cup Baby Spinach; • 1/2 Garlic (clove, minced); • 2 tbsps Walnuts; • 2 1/2 tbsps Extra Virgin Olive Oil; • 1/2 Lemon (juiced); • 1/4 tsp Sea Salt; • 2 Egg

4 steps

Prep:20minCook:20min

9 ingredients 20 minutes 2 servings

Updated at: Thu, 17 Aug 2023 06:35:15 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories336.2 kcal (17%)

Total Fat29.5 g (42%)

Carbs11 g (4%)

Sugars7.1 g (8%)

Protein10.6 g (21%)

Sodium272.4 mg (14%)

Fiber3.5 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2Zucchini

large

½ cupBasil Leaves

½ cupBaby Spinach

0.5Garlic

clove, minced

2 tbspsWalnuts

2.5 tbspsExtra Virgin Olive Oil

0.5Lemon

juiced

¼ tspSea Salt

2Egg

Instructions

Step 1

Spiralize your zucchinis into noodles and set aside.

Step 2

In a food processor combine basil, spinach, garlic, walnuts, olive oil, lemon juice and sea salt. Blend until smooth.

Step 3

Fry your eggs in a skillet or poach them in a small sauce pan with water and vinegar. Transfer them to a plate lined with paper towel.

Step 4

You can serve this dish in two ways: For a cold dish, toss your zucchini noodles in desired amount of pesto, top with a fried or poached egg and serve. Or, for a warm dish, heat a bit of olive oil in the skillet and saute your noodles until warmed through, add pesto and work it around with tongs to evenly distribute. Transfer to bowls and top with a fried egg. Enjoy!