Pesto Zucchini Noodle Pasta With Avocado and Soft-Boiled Eggland's Best Eggs

Pesto pasta gets a healthy shot of fat with the addition of both avocado and eggs from Eggland's Best, which have 10 times more vitamin E and 25 percent less saturated fat than ordinary eggs. Use spiralized zucchini in place of noodles for a low-carb, high-protein take on the flavorful dish.

Why use spiralized zucchini in place of pasta? It’s a low-carb, high-protein substitute — plus, the noodles taste amazing. Credit: Millar



1/2 package of zucchini spirals

2 Eggland's Best large eggs, soft-boiled

1/2 cup of pesto

1/2 cup of avocado

1 ounce of cheese, Parmesan


1. Bring a pot of water to a boil. Drop spiralized zucchini noodles into the water, then as soon as the water starts to bubble remove the zucchini noodles with a pair of tongs to a colander to drain.

2. If your Eggland's Best eggs aren't cooked yet, use the boiling water that is already in the pot to poach (five minutes) or soft-boil (6.5 minutes).

Soft-boil your Eggland’s Best eggs until the whites are firm but the yolks are still creamy. Credit: Millar

3. Stir 1/4 cup of pesto into each bowl of zucchini noodles.

4. Top the noodles with sliced avocado and an Eggland's Best egg.

Doesn't that soft-boiled egg look gorgeous? Credit: Millar

5. Garnish with fresh cracked black pepper and shredded parmesan cheese or nutritional yeast (if using).

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