Noodle Zoodle Egg Bowl

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

1. Bring a 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.
3. Add garlic and chili flakes and cook for 1 minute, stirring continually.
4. Add zucchini noodles, salt and pepper and cook, tossing gently, for 1 to 2 minutes or until zucchini has softened.
5. Stir tomatoes, spinach, lemon zest and juice gently into zucchini mixture until well combined.
6. Cook for another 1 to 2 minutes or until spinach is wilted and tomatoes are warmed through.
7. When pasta is done, drain and add to the skillet mixture.
8. Remove from heat.
9. Heat 2 to 3 inches of water in a large saucepan to boiling.
10. Adjust heat to keep liquid simmering gently.
11. Break eggs, 1 at a time, into a cup.
12. Holding dish close to the surface, slip the egg into the water.
13. Cook eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir.
14. Lift eggs from water with a slotted spoon.
15. Drain in the spoon or on paper towels.
16. Trim any rough edges if desired.
17. Divide zucchini and pasta mixture among four dinner plates or bowls, top each with 1 poached egg and garnish with basil.
18. Serve immediately.