Browse Recipe Categories or

Tubeman's Noodle Zoodle Bowl

American Egg Board Noodle Zoodle Bowl Heart-Check certified recipe
×

Tubeman's Noodle Zoodle Bowl

This Heart-Check Certified recipe is brought to you by American Egg Board.

Ingredients

Servings   4   Serving Size   1/4th of recipe

  • 4 large eggs
  • 1 1/2 cups whole wheat spaghetti, cooked
  • 2 tablespoon extra virgin olive oil
  • 2 medium garlic cloves (minced)
  • 1/2 teaspoon red chili pepper flakes
  • 4 medium zucchini, spiralized into noodles
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups cherry tomatoes (cut in half)
  • 2 cups packed baby spinach
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/4 cup thickly sliced basil leaves

Directions

Tip: Click on step to mark as complete.

  1. Bring  large pot of water to boil, add spaghetti and cook per package directions.
  2. While pasta is cooking, heat olive oil in a large, deep nonstick skillet on medium-high heat. Add garlic and chili flakes and cook for 1 minute, stirring continually. 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 another 1 to 2 minutes or until spinach is wilted and tomatoes are warmed through.
  3. When pasta is done, drain and add to skillet mixture. Remove from heat.
  4. Heat 2 to 3 inches of water in a large saucepan to boiling. Adjust heat to keep liquid simmering gently.
  5. Break eggs, 1 at a time, into a cup. Holding dish close to surface, slip egg into water.
  6. Cook eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir. Lift eggs from water with slotted spoon. Drain in spoon or on paper towels. Trim any rough edges, if desired.
  7. Divide zucchini and pasta mixture among 4 dinner plates or bowls, top each with 1 poached egg and garnish with basil. Serve immediately.

Nutrition Facts

Tubeman's Noodle Zoodle Bowl
CaloriesCalories
268 Per Serving
ProteinProtein
13g Per Serving
FiberFiber
6g Per Serving

Nutrition Facts

Calories 268
Total Fat 13.5 g
Saturated Fat 3.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 7.0 g
Cholesterol 186 mg
Sodium 239 mg
Total Carbohydrate 27 g
Dietary Fiber 6 g
Sugars 7 g
Protein 13 g

Dietary Exchanges
1 1/2 starch, 1 vegetable, 1 lean meat, 1 1/2 fat

 
This Heart-Check Certified recipe is brought to you by American Egg Board.

Nutrition Facts

Tubeman's Noodle Zoodle Bowl
CaloriesCalories
268 Per Serving
ProteinProtein
13g Per Serving
FiberFiber
6g Per Serving
×
Calories 268
Total Fat 13.5 g
Saturated Fat 3.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 7.0 g
Cholesterol 186 mg
Sodium 239 mg
Total Carbohydrate 27 g
Dietary Fiber 6 g
Sugars 7 g
Protein 13 g

Dietary Exchanges
1 1/2 starch, 1 vegetable, 1 lean meat, 1 1/2 fat

Ingredients

Servings   4   Serving Size   1/4th of recipe

  • 4 large eggs
  • 1 1/2 cups whole wheat spaghetti, cooked
  • 2 tablespoon extra virgin olive oil
  • 2 medium garlic cloves (minced)
  • 1/2 teaspoon red chili pepper flakes
  • 4 medium zucchini, spiralized into noodles
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups cherry tomatoes (cut in half)
  • 2 cups packed baby spinach
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/4 cup thickly sliced basil leaves

Directions

Tip: Click on step to mark as complete.

  1. Bring  large pot of water to boil, add spaghetti and cook per package directions.
  2. While pasta is cooking, heat olive oil in a large, deep nonstick skillet on medium-high heat. Add garlic and chili flakes and cook for 1 minute, stirring continually. 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 another 1 to 2 minutes or until spinach is wilted and tomatoes are warmed through.
  3. When pasta is done, drain and add to skillet mixture. Remove from heat.
  4. Heat 2 to 3 inches of water in a large saucepan to boiling. Adjust heat to keep liquid simmering gently.
  5. Break eggs, 1 at a time, into a cup. Holding dish close to surface, slip egg into water.
  6. Cook eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir. Lift eggs from water with slotted spoon. Drain in spoon or on paper towels. Trim any rough edges, if desired.
  7. Divide zucchini and pasta mixture among 4 dinner plates or bowls, top each with 1 poached egg and garnish with basil. Serve immediately.
 

ÃÛÑ¿´«Ã½ recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the ÃÛÑ¿´«Ã½. See full terms of use.