Recipe Station

Here's everything you need for this zesty pesto zoodle bowl. This recipe requires less than 10 minutes and makes one serving.

Ingredients to Gather

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

Directions to Follow

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.

Now, just sprinkle a few red pepper flakes and some hot sauce on top and you're done.

Wow! We love that this pesto bowl only requires three ingredients, but tastes amazing! Have you made this? What did you think of it? Share your thoughts in the comment section below!

Article Source: The Kitchn