Low Carb Zucchini Pasta, Poached eggs and Cherry Tomato Basil Sauce.

July 4, 2020
Recipe image
Gluten Free
Dairy Free

This Half Baked Harvest recipe of Zucchini Pasta is a great low-carb summer meal and the sauce is divine. Adding a poached egg to the dish helps increase the amount of protein, but the dish could be vegan if you leave out the egg.

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Prep time 5 minutes, cook time 10 minute.  Servings 4


  • 1 1/2 pints of cherry tomatoes
  • 1/3 cup oil packed sun-dried tomatoes
  • 1 cup fresh basil, chopped, plus more for serving
  • 1 clove garlic, minced or grated
  • juice of 1 lemon
  • pinch of crushed red pepper flakes
  • 4 medium size zucchini's
  • 1/4-1/2 pound angel hair pasta, or more sub zucchini
  • 1/3 cup kalamata olives, chopped
  • 4 tablespoons olive oil
  • kosher salt and pepper
  • 4 poached eggs
  • 4 ounces freshly grated parmesan cheese
  • 2 tablespoons toasted pine



  1. Bring a large pot of salted water to a boil.
  2. Meanwhile, finely chop/mince 1 pint of cherry tomatoes and add them to a bowl. To the bowl add the sun-dried tomatoes (do not drain all the oil), basil, garlic, lemon juice and crushed red pepper flakes. Season with salt and pepper to your liking. Set aside and allow to sit at least 10 minutes;.
  3. Using a spiralizer, spiralize the zucchini and add it to large bowl of boiling water and allow it to slightly cook the zucchini noodles. Add the kalamata olives, olive oil and a pinch of salt and pepper. Toss well. (If you do not have a spiralizer just thinly slice the zucchini into matchsticks)
  4. Divide among 4 plates or bowls. Top each portion with tomato sauce and 1 poached egg. Sprinkle with parmesan and toasted pine nuts. Break the poach egg and toss the pasta allowing it to create a sauce. Add more parmesan and basil. EAT.