Parmesan Zucchini Pasta with Quinoa, Kale and Fried Egg
Try this Parmesan Zucchini Pasta with Quinoa, Kale and Fried Egg recipe, or contribute your own.
Try this Parmesan Zucchini Pasta with Quinoa, Kale and Fried Egg recipe, or contribute your own.
- salt and pepper to taste
- 1 tablespoon extra virgin olive oil
- 1 large garlic clove minced
- 1 cup vegetable broth
- 2 medium zucchinis blade d noodles trimmed
- 2 cups chopped kale
- 1 pinch of red pepper flakes
- 3 tablespoons grated parmesan cheese + more to garnish (optional
- 2 large whole eggs
- 1/2 cup cooked quinoa
- Carbohydrate 14.3129 g
- Cholesterol 211.5 mg
- Fat 9.2777 g
- Fiber 1.59949997186661 g
- Protein 8.8494 g
- Saturated Fat 1.996143 g
- Serving Size 1 1 Serving (228g)
- Sodium 386.029786458333 mg
- Sugar 12.7134000281334 g
- Trans Fat 1.998298 g
- Calories 175 calories
Step-by-step
- 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 ¼ cup each of quinoa and top each with a fried egg.
- Garnish with extra parmesan cheese (optional.)
Grated parmesan cheese carries the primary savory weight of this dish, supplying umami depth through long-aged glutamates that anchor the lighter vegetable elements. Combining hard cheeses with high-moisture vegetables requires careful attention to residual heat, because direct boiling will cause the dairy proteins to separate and turn grainy rather than emulsifying smoothly into a glossy sauce. Culinary traditions across the Mediterranean have long paired seasonal summer squashes with dairy and greens, utilizing whatever grains were at hand to stretch limited pantry supplies into a complete meal. Quinoa acts as that structural grain here, absorbing excess moisture while contributing a distinct nutty flavor profile that complements the sharp cheese. The most common pitfall when preparing zucchini ribbons is failing to manage their extremely high water content, which can rapidly flood the skillet and boil the ingredients instead of browning them. To prevent a watery sauce, keep the heat at medium-high and limit the vegetable broth to precisely one cup, allowing the liquid to reduce quickly while the greens wilt just enough to retain their structural integrity. When frying the eggs in a separate skillet coated with cooking spray, watch for the whites to turn completely opaque while the edges crisp slightly, leaving the yolk runny enough to enrich the bowl when pierced. Cook the garlic and red pepper flakes for no longer than thirty seconds before adding the kale, since scorched garlic releases harsh bitter compounds that will overpower the delicate squash noodles.
