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ZUCCHINI PASTA WITH ROASTED TOMATOES AND POACHED EGGS

Kelly Lowdon

 I am about to have a giant influx of zucchini coming from my garden very soon.  And considering I really did very little to nurture or encourage the growing of my zucchini besides a little water and blood and bone,  I'm pretty dam happy with them.  So just be prepared for a few recipes featuring this humble yet highly versatile vegetable.  The above zucchini pasta dish was so easy to make that it really does not need much of a recipe to explain it so here it is in a nut shell:

Serves 2

Place a small pot of water on the stove and bring to the boil.  Using a peeler designed for creating long thin strips, peel two good sized zucchini.  In a hot oven roast a good handful of cherry tomatoes with some garlic cloves, olive oil and salt and pepper for ten minutes.  Next toss your zucchini in with the tomatoes to warm through.  In the meantime,  poach two eggs in your pot of boiling water.

To serve toss your zucchini with some fresh herbs and a dash of extra-virgin olive oil.  Divide onto two plates and top with your poached eggs.

Its as easy as that!