Notes
- Top with a squeeze of lemon juice and a sprinkle of lemon zest if desired.
- Served with freshly grated Parmesan cheese.
Zucchini Pasta
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Ingredients
2 egg fried
12 oz prepared zucchini noodles
1/2 cup cherry tomatoes, halved
1/4 cup basil pesto
Directions
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In large pot of boiling salted water, blanch zucchini noodles for about 30 seconds or until just slightly softened. Drain well, squeezing gently to release excess moisture. Toss with tomatoes and pesto.
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Divide evenly between 2 plates; top each serving with a fried egg.