Print Recipe
Tubeman's Noodle Zoodle Bowl
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Prep Time :
0 sec
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Cook Time :
0 sec
-
Total Time :
0 sec
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Servings :
4
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Serving Size :
1/4th of recipe
Ingredients
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4 large eggs -
1 1/2 cups whole wheat spaghetti, cooked -
2 tablespoon extra virgin olive oil -
2 medium garlic cloves (minced) -
1/2 teaspoon red chili pepper flakes -
4 medium zucchini, spiralized into noodles -
1/4 teaspoon salt -
1/4 teaspoon pepper -
2 cups cherry tomatoes (cut in half) -
2 cups packed baby spinach -
1 teaspoon lemon zest -
1 tablespoon lemon juice -
1/4 cup thickly sliced basil leaves
Directions
Tip: Click on step to mark as complete.
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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 nonstick 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 to 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 to 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 to 3 inches of water in a large saucepan to boiling. Adjust heat to keep liquid simmering gently. -
Break eggs, 1 at a time, into a cup. Holding dish close to surface, slip egg into water. -
Cook eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir. Lift eggs from water with slotted spoon. Drain in spoon or on paper towels. Trim any rough edges, if desired. -
Divide zucchini and pasta mixture among 4 dinner plates or bowls, top each with 1 poached egg and garnish with basil. Serve immediately.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 268 | |
|---|---|---|
| Total Fat | 13.5 g | |
| Saturated Fat | 3.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 2.5 g | |
| Monounsaturated Fat | 7.0 g | |
| Cholesterol | 186 mg | |
| Sodium | 239 mg | |
| Total Carbohydrate | 27 g | |
| Dietary Fiber | 6 g | |
| Sugars | 7 g | |
| Protein | 13 g | |
Dietary Exchanges
1 1/2 starch, 1 vegetable, 1 lean meat, 1 1/2 fat
-
Prep Time :
0 sec
-
Cook Time :
0 sec
-
Total Time :
0 sec
-
Servings :
4
-
Serving Size :
1/4th of recipe
Ingredients
-
4 large eggs -
1 1/2 cups whole wheat spaghetti, cooked -
2 tablespoon extra virgin olive oil -
2 medium garlic cloves (minced) -
1/2 teaspoon red chili pepper flakes -
4 medium zucchini, spiralized into noodles -
1/4 teaspoon salt -
1/4 teaspoon pepper -
2 cups cherry tomatoes (cut in half) -
2 cups packed baby spinach -
1 teaspoon lemon zest -
1 tablespoon lemon juice -
1/4 cup thickly sliced basil leaves
Directions
Tip: Click on step to mark as complete.
-
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 nonstick 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 to 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 to 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 to 3 inches of water in a large saucepan to boiling. Adjust heat to keep liquid simmering gently. -
Break eggs, 1 at a time, into a cup. Holding dish close to surface, slip egg into water. -
Cook eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir. Lift eggs from water with slotted spoon. Drain in spoon or on paper towels. Trim any rough edges, if desired. -
Divide zucchini and pasta mixture among 4 dinner plates or bowls, top each with 1 poached egg and garnish with basil. Serve immediately.
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