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15-Minute Zucchini Pasta w- Poached eggs and Quick Heirloom Cherry Tomato Basil Sauce | halfbakedharvest.com @hbharvest
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3.71 from 31 votes

15-Minute Zucchini Pasta w/ Poached eggs and Quick Heirloom Cherry Tomato Basil Sauce.

A quick and wonderfully tasty pasta dish
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 590kcal



  • Bring a large pot of salted water to a boil.
  • 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.
  • Once the water is boiling, boil the pasta according to package directions. Drain.
  • Meanwhile using a spiralizer, spiralize the zucchini and add it to large bowl. Toss in the hot pasta and allow is to slightly cook the zucchini noodles*. Add the kalamata olives, olive oil and a pinch of salt and pepper. Toss well.
  • Divide the pasta 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.


*If you do not have a spiralizer just thinly slice the zucchini into matchsticks. **The pasta can be eaten warm or cold, but I find it best if the pasta is a little warm as it helps the egg to create a sauce for the pasta. ***This can also be served as a pasta salad. Maybe use hard boil eggs.


Calories: 590kcal | Carbohydrates: 41g | Protein: 20g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 674mg | Potassium: 1225mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1985IU | Vitamin C: 100.5mg | Calcium: 399mg | Iron: 3.6mg