Recipes

Vegetable Noodles and Eggs

:5 min

:15 min

Serves 4

1/4 cup Longo’s Extra Virgin Olive Oil

4 cloves garlic, minced

2 pkgs (340 g each) zucchini or butternut squash spirals

1 cup Longo’s Medium Salsa

1/4 cup chopped fresh cilantro

1/2 tsp of salt

4 eggs

•Heat 1/4 cup Longo’s Extra Virgin Olive Oil in large skillet over medium heat. Sauté garlic for 1 minute or until softened. Add veggie noodles and 1/2 tsp salt; sauté for 4 minutes. Stir in salsa and remove from heat. Toss with cilantro and divide among 4 bowls.
•Meanwhile, in saucepan of simmering water, add 1/2 tsp of salt. Crack egg into small bowl and lower into simmering water. Repeat with remaining eggs. Cook gently for about 3 minutes or until desired doneness. Remove eggs with slotted spoon and place 1 on top of each bowl. Sprinkle with a pinch of salt and pepper, if desired.

Use a spiralizer to make your own veggie noodles.

Per serving: 260 calories