Welcome to our first Tasting Tuesday! Every Tuesday, I will be posting up a new recipe – no theme, just something I am “testing” for my cookbook (yes, I’m writing a cookbook – more to come on that!) Obviously, I love to share my recipes and LOVE hearing feedback from readers. In many Tasting Tuesdays, I will be inviting friends over to taste and will post their comments with the recipe!
For today, we have a beautiful tower of zucchini pasta, lentils, and escarole. What sits on top of this Inspiralized throne? A fried egg! This dish has a bunch of great textures and is packed with protein – there’s a little over 12 grams of protein in 1/4 of a cup of lentils! Plus, 1 egg packs about 6 grams. Healthy and filling – no way!
Zucchini Pasta Tower with Lentils, Escarole and a Fried Egg
Ingredients
- 1.5 large zucchinis Blade C
- 2 eggs
- olive oil salt and pepper
- 1/3 - 1/2 cup of Parmesan Reggiano grated (optional)
- 2 tsp red pepper flakes
- 1/2 cup lentils cooked
- 8-10 leaves of escarole
- 2 garlic cloves minced
- 3/4 cup vegetable broth
Instructions
- Cook your lentils according to package directions. Typically, cooking lentils takes about 30 minutes, so take this into consideration when timing this meal. Set aside when done.
- Rinse off your escarole. Once rinsed, tear off the leaves you're using (about 8-10 - they wilt just like spinach!) Chop off the hard white parts on the bottom. Once done, set aside.
- Once the lentils are finished and set aside, place a large skillet over medium heat and place in 2-3 glugs of olive oil and season with salt and pepper. Once oil heats, add in garlic and cook for 1 minute, stirring frequently so that the garlic doesn't have a chance to brown. Add in the red pepper flakes, stir for 30 seconds, and then add in your escarole. Cook for about 1 minute and once it begins to wilt, add in zucchini pasta and vegetable broth.
- Cook for about 2-3 minutes or until zucchini begins to soften. While cooking, place a medium skillet on medium-low heat and add in a (small) glug of olive oil. Crack two eggs into the pan and make sure they are on separate sides of the skillet. Season with salt and pepper, cover, and cook for about 2-3 minutes or until just about "eggs over medium."
- While eggs are cooking, pour your finished cooked zucchini pasta into a bowl and mix in Parmesan Reggiano cheese.*
- Then, divide onto two plates evenly and top with 1/4 cup each of lentils and of course.... a fried egg! Enjoy your pasta tower....
Instructions with Pictures
Cook your lentils according to package directions. Typically, cooking lentils takes about 30 minutes, so take this into consideration when timing this meal. Set aside when done.
Rinse off your escarole. Once rinsed, tear off the leaves you’re using (about 8-10 – they wilt just like spinach!) Chop off the hard white parts on the bottom. Once done, set aside.
Once the lentils are finished and set aside, place a large skillet over medium heat and place in 2-3 glugs of olive oil and season with salt and pepper. Once oil heats, add in garlic and cook for 1 minute, stirring frequently so that the garlic doesn’t have a chance to brown. Add in the red pepper flakes, stir for 30 seconds, and then add in your escarole. Cook for about 1 minute and once it begins to wilt, add in zucchini pasta and vegetable broth.
Cook for about 2-3 minutes or until zucchini begins to soften. While cooking, place a medium skillet on medium-low heat and add in a (small) glug of olive oil. Crack two eggs into the pan and make sure they are on separate sides of the skillet. Season with salt and pepper, cover, and cook for about 2-3 minutes or until just about “eggs over medium.”
While eggs are cooking, pour your finished cooked zucchini pasta into a bowl and mix in Parmesan Reggiano cheese.
Then, divide onto two plates evenly and top with 1/4 cup each of lentils and of course…. a fried egg! Enjoy your pasta tower….
