If you’re not already a huge fan of veggie noodles, get ready to become one, because Whole Foods has 4 varieties of veggie noodles that will up your lunch and dinner game. In flavors like sweet potato, butternut squash, zucchini and beet (not pictured), Whole Foods veggie noodles are seriously delicious and super easy to make. I mean, sure, you can take the time to spiral out your own veggie noodles, but if you’re like me and don’t have the time, these pre-spiraled noodles are the way to go. That’s why today I’m sharing my Whole Foods veggie noodle love by giving you my recipe for zucchini noodles with a fried egg and pesto. Just try the recipe below and it will quickly become your new favorite alternative to carb filled pasta.
Zucchini Noodles with a Fried Egg & Pesto
For the Drink:
1 1/2 cups Zucchini Noodles
1 handfull Spinach
1/4 Chopped Yellow Onion
2 tbsp Pesto
1 tbsp Parmasean
Pepper to Taste
Salt to Taste
- Start by adding the oil to a pan on medium heat, then add the onion and cook for 2 minutes.
- Add the zucchini noodles and cook for 3 minutes, then add the spinach, pesto, salt and pepper to taste and cook for an additional 2 minutes.
- While the noodles are finishing up, add a dollop of olive oil to a separate pan on medium high heat, then add the egg, cooking on each side for 1-2 minutes.
- Once done, place the noodle mixture in a bowl, top with parmesan, the fried egg and enjoy!