Zucchini Noodles & Eggs

Ingredients:

• 1 1/2 cups whole wheat spaghetti
• 2 Tbsp. extra virgin olive oil
• 2 medium garlic cloves, minced
• 1/2 tsp. red chili flakes
• 4 medium zucchini, spiralized into noodles
• 1/4 tsp. each salt and pepper
• 2 cups cherry tomatoes, cut in half
• 2 cups packed baby spinach
• 1 tsp. lemon zest
• 1 Tbsp. lemon juice
• 4 large EGGS
• 1/4 cup thinly sliced basil leaves

Directions:

1. BRING large pot of water to boil, add spaghetti and cook per package directions.
2. While pasta is cooking, HEAT olive oil in a large, deep nonstick skillet on medium-high heat. ADD garlic and chili flakes and COOK for 1 minute, stirring continually. ADD zucchini noodles, salt and pepper and COOK, tossing gently, for 1 to 2 minutes or until zucchini has softened.
3. STIR tomatoes, spinach, lemon zest and juice gently into zucchini mixture until well combined. COOK for another 1 to 2 minutes or until spinach is wilted and tomatoes are warmed through.
4. When pasta is done, DRAIN and ADD to skillet mixture. REMOVE from heat. HEAT 2 to 3 inches of water in a large saucepan to boiling. ADJUST HEAT to keep liquid SIMMERING gently.
5. BREAK eggs, 1 at a time, into a cup. Holding dish close to surface, SLIP egg into water. COOK eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir. 
6. LIFT eggs from water with slotted spoon. DRAIN in spoon or on paper towels. TRIM any rough edges, if desired.
7. DIVIDE zucchini and pasta mixture among 4 dinner plates or bowls, TOP each with 1 poached egg and GARNISH with basil.
8. SERVE immediately.