This quick-cooking, nutritious dinner is a simple mishmash of zucchini noodles, sun-dried tomatoes, basil, Kalamata olives, parmesan and pine nuts. Smart Recipes, American Recipes, Vegetables Recipes, Recipes Vegetables American Zucchini Pasta With Poached Eggs Zucchini Pasta With Poached Eggs Recipe | PT30M Serves 4 Ingredients: 0.33 Cup Oil Packed Sun-Dried Tomatoes 1 Cup Fresh Basil 1 Clove Garlic 1 Pinch Crushed Red Pepper Flakes 4 Medium Zucchinis 1 Pound Angel Hair Pasta 0.33 Cup Kalamata Olives 4 Tablespoons Olive Oil 0.125 To Taste Salt & Pepper 4 Ounces Freshly Grated Parmesan Cheese 2 Tablespoons Toasted Pine Nuts 1.5 Pint Heirloom Or Regular Cherry Tomatoes Boil pasta following package directions. Add sun-dried tomatoes (with some of their oil), cherry tomatoes, basil, lemon juice, garlic and red pepper flakes. Season to your taste. Let sit about 10 minutes. In the meanwhile, spiralize zucchini using a vegetable spiralizer and add to a large bowl. Add drained hot pasta to the zucchini to cook the zucchini spirals slightly. Toss in olive oil, olives and seasoning. Divide pasta between 4 bowls and top each with 1 poached egg, tomato sauce, toasted pine nuts and parmesan. Stir to break poached egg allowing it to make the sauce. Sprinkle with basil and serve.

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