Vanilla Bean Coconut Quinoa Pudding with Honey Drizzled Raspberries.
So I don’t technically live on a farm.
But oh man, it sort of feels like I do. Or at least a little. There are no cows or horses, but I do have a chipmunk (that the cat chased in) hiding in my pantry right now. I can actually hear him squealing as I type and there is nothing I can do about it. I put a box in the corner where he is and I just hope he runs in there soon so I can get rid of him before the cat really gets to him.
I feel I should also mention that there are talks of a possible cow coming to live with the Gerard’s. You see when I sometimes mention that my family is hillbillyish – and slightly crazy, I am really not joking.
Aside from the chipmunk in the house, there are the chicks. Oh the chicks, chicks that are looking more and more like chickens. Yep they are no longer the cute little fluffy chicks they once where. Oddly, I still kind of like them, but you guys these chicks are STUPID.
They run into things, walk through their own poop and flap their wings at me like they are want to come out with me or something. It’s weird.
Normally I do not have anything to do with the chicks, but since my parents are in Mt. Hood for the next month, I am on full-time chick duty. It’s really not that bad. To be honest, I actually don’t mind taking care of them. Maybe it is the motherly instinct in me, but changing their water and feeding them morning and night is not nearly as bad as I thought it would be. Which is good, because I had my brother put them to bed last night, but when I went to let them out of their little house this morning I realized that they had escaped. At least they can’t get out of their fenced in area, but they did not have access to their heat source. So I am kind of thinking that maybe I better stick to taking care of the chicks.
But umm…you should see me trying to round the chicks up at night. Getting them into their little pen/home thing is hard. One, catching them is almost impossible, or maybe I just need more practice. And two, since I have a hard time grabbing them I try to shoo them in. Seriously, I must look like a crazy person in there trying talk the chickens into their pen…like they actually know what I am saying.
Apparently Asher has no problem at all getting them into their house. It is kind of her little thing with my dad. But as for me, I have to use my legs to kind of bounce them back and forth until they get in. Come to think of it, it actually works pretty well, so maybe I am not all that bad.
Horses. Well there aren’t any yet, BUT horses are a possibility in the future as well. My dad says he is gonna get a cow before a horse though. Of course Asher wants the horse now. I can already see it – cat, chickens, cow, horses – all complete with little varmints (picture marmots, chipmunks and mice). Wow, as if we weren’t already a crazy enough family.
Anyway, with most of my family gone, my normal duties have kind have been doubled. Thus leaving me even less time than before, which I already thought was impossible.
It’s ok. I really like being busy. I do. I do. And that’s just what I keep saying every time I think otherwise. It’s working.
And it means I get to come up with 15-minute meals like this one that literally blow my socks off.
When dishes only have a few ingredients and take me no time to make, I can sometimes underestimate their deliciousness. I feel bad that I didn’t spend longer making the dish and just assume that it can’t be good. I did that with this pasta, but was put in my place upon first taste. It was so good.
I used a spiralizer like this one or this one to make the zucchini pasta. Spralizers are great for making spiral slices from firm fruits and vegetables. If you don’t have a spiralizer just thinly slice the zucchini into matchsticks.
Next I added a handful of real pasta and mixed it together with my zucchini pasta to give it some more substance and make it a little more meal-like. Of course, you can do whatever you like. I loved the different textures, so it worked for me. But if you want to keep this low on the carbs feel free to make up the difference with more zucchini pasta. But let’s be real, that is really more of a salad. Either way, it’s awesome.
The heirloom cherry tomato sauce is all kinds of incredible. I really do not like cooked tomatoes unless they have been simmered and cooked down for hours and hours. But, when tomatoes taste like they do right now, why would ever want to cook them? So I wanted to keep the tomatoes fresh. Best decision ever because this sauce is a new favorite and it takes maybe five minutes total. You will love it.
Then there is the egg. If you are not into eggs or poached eggs, just try it this way. Pretty please?!?
The poached eggs create another layer of flavor and coats the pasta. Thus creating a creamy, cream-less, no cook sauce. And so healthy! Which after this weekend I am thinking that a lot of us are probably looking for something a bit healthier right about now.
This works perfectly, and I am telling you, this is honestly the best thing ever. And I really mean it.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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This is what a Monday after a long 4th of July, three day weekend needs. Trust me on this one.
I made this last night with fresh tomatoes, zucchini, basil and a green onion from my garden. Truthfully – I bought a spiralizer on Amazon years ago but never liked the zucchini “zoodles” texture. Well – Tieghan – you’re a genius! The addition of some spaghetti really improved the texture so I didn’t think I was eating zoodles! My guest also loved it – and we didn’t have that heavy bloated feeling I usually get after eating pasta. This dish is spot on perfect! I will be making it weekly to get my pasta fix with much fewer calories – and it’s much healthier! I made one small substitution…In lieu of the poached egg – I topped it off with burrata – which saved prep time and worked beautifully – both visually and taste-wise. This dish takes 30 mins to prep – worth every minute. I’d give it 10 stars if I could.
Awesome! Thanks a lot for giving this recipe a try, I am so delighted that it was enjoyed!! xTieghan
Please provide the Nutrition Info for the 15 minute zucchini pasta with eggs and tomato basil sauce recipe.
So sorry about this, but I do not provide the nutritional information for my recipes. I find it easiest to put all the ingredients into an online food calculator and dividing the total numbers by the servings. I hope this helps, but please let me know if you have any other questions!
How many servings does this make?
This will serve about 4. Hope you love the recipe!
This serves about 4. Hope you love this!
This sounds really really good! And it looks like that too 🙂
Since I am a vegan I will sub some stuff but wow that tomatosauce sounds so delicious!
Can’t wait to eat this tonight 🙂 and tomorrow, for lunch ;).
Thats so awesome, I hope you love it! Let me know how it turns out for you! (:
I absolutely did! It’s so yummy.. with the sundried tomatoes, the lemon.. yum! Perfect as a dinner and as a lunch 🙂 I’ve made it more than once already, haha.
Sounds amazing! So happy you like it!
I’ve been saving this recipe for they day I get a spriralizer and guess who got one for Christmas..me!! Can’t wait to make it, this week. Thank you for such great recipes! X
Sorry to post sgain but I am not a fan of olives, nor is my partner – any suffestions on a substitute? Thanks X
Hi Nikki! Just omit the olives, should not be a big deal!
Awh yay! Hope you have fun making them, and love them! Thanks!
How long will this keep for?!
Hi meg! 2-3 days in the fridge. Let me know if you have questions. Thanks!
I LOVE this recipe! We are making it for the second time tonight. However, I don’t see how anyone makes this in 15mins. I think it’s mostly that it’s a decent amount of chopping and” spiralizing”…def more that 5 mins. Again, the recipe is delicious, but it takes my husband (regular cooks) and I together about .5 hour. Fed worth making but keep in mind if you’re making it for a quick weekday meal!
Looks really amazing. Can’t wait to make this for breakfast soon!
I just made this without the egg, and it was the perfect summer sunday dinner!!!
It tastes as good as it looks! My favorite dish. I’ve made it 7x, once was for a full house of friends. They all went nuts and wanted the recipe. All spiralized zucchini noodles works well for those off of grains too. THANK-YOU for such a wonderful dish!