Recipe: 3-Ingredient Pesto Zoodle Bowl

Recipe: 3-Ingredient Pesto Zoodle Bowl

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Sheela Prakash
Jun 5, 2017
(Image credit: Joe Lingeman)

This three-ingredient lunch is so quick and satisfying that you just might find yourself making it again for dinner. Give a few big handfuls of zucchini noodles a quick sauté, dress them with a purchased garlicky basil pesto, top the whole mess with a crispy on the outside, runny on the inside fried egg, and dig in. It's a wholesome, veggie-packed meal that's got enough protein from the egg to keep you going until your next meal. Oh, and it takes no more than six minutes to make.

3-Ingredient Pesto Zoodle Bowl: Watch the Video

(Image credit: Joe Lingeman)

A Comforting Lunch Bowl in Next to No Time

For the days when a cold salad just won't do, there's this zoodle bowl. Quickly sautéing the zucchini noodles until they are just tender brings out their naturally sweet flavor and warms them up just enough to make them far more satisfying. Toss them with a big spoonful of store-bought pesto, then fry an egg in the same skillet until the whites are just cooked through and the yolk is still rich and runny. Slide it onto your pesto zoodles; finish the bowl with a pinch of red pepper flakes, a squeeze of hot sauce, or both for a kick; and sit down and savor the lunch you put together in less than 10 minutes.

3-Ingredient Pesto Zoodle Bowl

Serves 1

2 tablespoons olive oil, divided
1 medium zucchini (about 6 ounces), ends trimmed and spiralized, or 1 heaping cup of store-bought zucchini noodles
1 tablespoon basil pesto
1 large egg
Kosher salt
Freshly ground black pepper
Red pepper flakes or hot sauce, for serving (optional)

Heat 1 tablespoon of the oil in a medium nonstick skillet over medium heat until shimmering. Add the zucchini noodles and sauté until just tender, about 2 minutes. Add the pesto and toss until the noodles are well-coated. Transfer the noodles to a plate or shallow bowl.

Heat the remaining 1 tablespoon oil in the skillet until shimmering. Add the egg, season with salt and pepper, and cook undisturbed until the outer white edges are opaque, about 1 minute. Cover and cook until the yolk is set but still runny, 2 to 3 minutes.

Gently slide a spatula under the egg and place it on top of the zoodles. Sprinkle with a pinch of red pepper flakes or finish with a little hot sauce, if using.

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