- 2 tbsp extra virgin olive oil
- 2 garlic cloves, thinly sliced
- 1 lb The Fresh Market Zucchini Noodles
- ¼ lb asparagus, thinly shaved into ribbons using vegetable peeler
- ½ c basil pesto
- 1 tbsp lemon juice, freshly squeezed
- Kosher salt and freshly ground pepper
- 2 large eggs, poached*
- ¼ c Parmigiano Reggiano, grated
Heat oil in large skillet over medium heat. Add garlic cloves and slowly warm through until fragrant, being careful not to burn, about 3 minutes. Add zucchini noodles and asparagus ribbons, tossing to coat in garlic oil. Add pesto, lemon juice and season to taste with salt and pepper. Using tongs, gently toss zucchini and asparagus to coat in sauce and heat through, about 5-7 minutes. Divide noodles evenly between 2 pasta bowls and top each with a warm poached egg, cheese and a generous grind of black pepper.
*To poach an egg: In a small saucepan, add enough water to come 2 inches up the side. Add 1 tsp white vinegar to water and heat to medium high. When water begins to simmer, reduce heat to medium. The water should be just barely simmering
Crack 1 fresh, very cold egg into a small bowl. Holding the bowl directly over the simmering water, gently pour egg into the center of the saucepan. Allow to poach undisturbed, about 3-4 minutes. Remove the egg with a slotted spoon and place on a paper towel to remove excess water. Repeat with remaining egg.
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