|2 Tbsp||Extra-Virgin Olive Oil|
|2 Cloves||Garlic, Minced|
|1/2 tsp||Red Chili Flakes|
|4 Medium||Zucchini, Spiralized into Noodles (about 4 cups)|
|1/4 tsp||Each Salt & Pepper|
|2 Cups||Cherry Tomatoes, Halved|
|2 Cups||Packed Baby Spinach|
|1 tsp||Lemon Zest|
|1 Tbsp||Fresh Lemon Juice|
|1/4 Cup||Parmesan Cheese|
|1/4 Cup||Basil Leaves, Thinly Sliced|
Per 1/4 of recipe
Saturated Fat 3.5g
Trans Fat 0g
Mono Fat 7.3g
Poly Fat 2.3g
Added Sugar 0g
HEAT oil in large, deep nonstick skillet on medium-high heat. COOK garlic and chili flakes, stirring constantly, for 1 minute or until softened. 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 1 to 2 minutes or until spinach is wilted and tomatoes are warmed through.
MEANWHILE, bring 2 to 3 inches of water to boil in large saucepan or deep skillet. ADJUST heat setting to keep liquid simmering gently. BREAK eggs, 1 at a time, into custard cup or saucer. SLIP each egg into water holding dish close to surface. COOK eggs to a soft poach – about 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. (Do not stir.) LIFT eggs from water with slotted spoon; drain well.
DIVIDE zucchini mixture among 4 dinner plates and garnish with Parmesan and basil. TOP each with 1 poached egg. Serve immediately.
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