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Parmesan Zucchini Pasta with Quinoa, Kale and Fried Egg

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2


  • 1 tablespoon extra virgin olive oil
  • 1 large garlic clove minced
  • 1 pinch of red pepper flakes
  • 2 cups chopped kale
  • salt and pepper to taste
  • 2 medium zucchinis Blade D, noodles trimmed
  • 1 cup vegetable broth
  • 3 tablespoons grated parmesan cheese + more to garnish optional
  • 2 large whole eggs
  • 1/2 cup cooked quinoa


  • Place a large, deep skillet over medium-high heat and add in the olive oil. Once oil heats, add in the garlic and red pepper flakes and cook for 30 seconds. Add in the kale, season with salt and pepper and cook for about 2 minutes or until it starts to wilt, but not fully. Then, add in the zucchini noodles and cook for 1 minute and then add in the broth and let cook another 2-3 minutes or until zucchini noodles are cooked to your preference. Stir in the parmesan cheese, remove from heat and then divide into bowls. Top each bowl with quinoa.
  • Meanwhile, add a medium skillet over medium-high heat and coat with cooking spray. Crack in the two eggs and let cook until egg whites set.
  • When eggs and zucchini noodles are done, divide the noodle mixture into two bowls, top with 1/4 cup each of quinoa and top each with a fried egg. Garnish with extra parmesan cheese (optional.)