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Zoodles (zucchini noodles) quick cooked with asparagus, prosciutto, parmesan cheese, lemon and white wine all topped with a poached egg make a quick and light spring meal.

Zoodles (zuchinni noodles) quick cooked with asparagus,prosciutto , parmesan cheese, lemon and white wine all topped with a poached egg make a quick and light spring meal.

Zoodles (zucchini noodles) quick cooked with asparagus, prosciutto, parmesan cheese, lemon and white wine all topped with a poached egg make a quick and light spring meal.

Something I realized while writing this post: “Zoodles” is a much more fun word to SAY than it is to WRITE.  I love saying “Zoodles”  it’s cute and fun.  Writing it makes me feel awkward.  But I also feel like saying “zucchini noodles” is so stuffy.  So I decided to go with it, even though I wasn’t quite sure how I felt about it.  How do you feel about the word “Zoodles”?  Love it or hate it?

Zoodles (zuchinni noodles) quick cooked with asparagus, prosciutto , parmesan cheese, lemon and white wine all topped with a poached egg make a quick and light spring meal.
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When complaining about this, my friend Michelle who lives in the U.K. told me that over there they call it courgetti – because zucchini are called courgettes.  I kind of love that.  And I would start calling them courgetti if anyone in the U.S. would know what I was talking about.  What do you think, should we as a nation start a new trend and start calling zoodles courgetti?

Zoodles (zuchinni noodles) quick cooked with asparagus, prosciutto, parmesan cheese, lemon and white wine all topped with a poached egg make a quick and light spring meal.

Aside from speaking or writing about zoodles, how do you feel about eating them?  I posted another zoodle recipe awhile back, but over the winter I found myself sticking to more hearty comfort foods.  Now that spring is decidedly here, I dusted off the old spiralizer to make this dish.  Actually, the first time I made this dish it was with pasta instead of zoodles, so if you just want some real, carby pasta that will work just as well here.

Zoodles (zuchinni noodles) quick cooked with asparagus, prosciutto, parmesan cheese, lemon and white wine all topped with a poached egg make a quick and light spring meal.

This dish is everything I want in a spring or summer noodle dish.  Quick, easy, full of fresh flavors, and satisfying.  The actual cooking time is super fast, so it is important to have all of the ingredients prepared before starting.  Get your “mise en place”.  The hardest thing about it is timing the egg with the rest of the dish, so I found the best solution to that is to poach the egg first, then cook the rest of it. I poached the eggs, removed them from the water, but left the pot of water on the stove (with the heat turned off).  Right before serving I put the eggs back into the still warm water to quickly reheat them.  It is the best way to avoid getting distracted and overcooking something.

Zoodles (zuchinni noodles) quick cooked with asparagus, prosciutto, parmesan cheese, lemon and white wine all topped with a poached egg make a quick and light spring meal.

Also I feel like I should talk about cheese here.  When I use parmesan or Parmigiano Reggiano in a recipe, I am talking about a wedge of high quality cheese that you grate right before using.  Not the stuff that comes already grated and certainly not the stuff that comes in a can.  Why?  Well, first of all, it is the highest quality.  If you buy a wedge of cheese it lasts a really long time and you can just grate it as needed (vs when you buy the grated stuff in a tub, it gets moldy very quickly).  It doesn’t have any additives.  Any cheese that you buy already grated has things added to it to keep it from clumping.  At best, it degrades the quality and doesn’t taste good.  At worst?  Well, you could be eating wood shavings.  Yes, I’m serious.  So, do me a favor and next time you are buying cheese, go to the “fancy cheese” section of the store and grab a wedge of high quality, aged parmesan.  And get a microplane if you don’t have one, it will make grating it a snap and it is one of the most useful kitchen tools I own.  That is also why the measurement of the cheese is in ounces.  I grate the cheese over a kitchen scale.  It is very finely grated and looks like a huge amount of cheese (about 1 cup), but it is only an ounce.  Usually with a higher quality cheese you can use less because the flavor is better.

 

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Zoodles with asparagus and prosciutto

Prep 10 minutes
Cook 10 minutes
Total 20 minutes
Servings 4 Servings
Zoodles (zucchini noodles) quick cooked with asparagus, prosciutto , parmesan cheese, lemon and white wine all topped with a poached egg make a quick and light spring meal.

Ingredients 

  • 4 medium zucchini spiralized
  • 4 eggs
  • 1 pound asparagus ends trimmed, cut on the bias
  • 3-4 cloves garlic finely minced
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 3 ounces prosciutto finely chopped
  • 1 tablespoon of fresh lemon juice
  • zest of one lemon
  • 1 ounce finely grated parmigiano reggiano plus more for topping
  • 1/4 cup white wine
  • red chili flakes
  • salt
  • pepper

Instructions 

First Prepare All Ingredients

  • To poach eggs, bring a medium saucepan just up to a boil. Crack eggs into individual ramekins. When water starts to boil, reduce heat to keep water just simmering. Stir water to create a whirlpool, then carefully drop egg into water. Simmer for 3 minutes, then remove from water with slotted spoon. When all eggs are poached, turn off the heat but leave the water in the pot. You will use the water to reheat the eggs before serving.
  • Heat a sauté pan with high sides over medium heat. Add butter and olive oil. When melted, add a pinch of red pepper flakes and garlic. Sauté until fragrant, about 30 seconds. Add the prosciutto and cook for 1-2 minutes.
  • Add the asparagus, season with just a little salt and pepper, and cook for one minute.
  • Add the parmigiano and lemon zest, stir to mix
  • Add the wine and lemon juice, cook for 2-3 minutes.
  • Add the zucchini noodles and toss, cooking for about a minute and mixing everything together.
  • Place eggs back in warm water to reheat for 30 seconds to 1 minute.
  • Divide asparagus zoodles between 4 plates, top each with a poached egg and season with salt, pepper and more parmesan if desired.

Notes

-Be sure to prepare all ingredients before starting to cook, everything cooks very quickly.
-I used a microplane to grate the parmesan cheese very finely.
-You will want to use a pan with high sides. A regular frying pan will not be able to hold everything.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinners
Cuisine: Italian
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!

 

Zoodles (zuchinni noodles) quick cooked with asparagus, prosciutto, parmesan cheese, lemon and white wine all topped with a poached egg make a quick and light spring meal.

Disclosure: This post contains affiliate links, which means that if you purchase the items I recommend through the links I provide, I get a small commission. For more info, please see my disclosure policy. Thanks for supporting Fox and Briar!

Hello! I’m Meghan.

I am so glad that you are here! I am the recipe developer, photographer, and writer here at my blog Fox and Briar. I am a passionate, self-taught home cook and believe that most things are better homemade and that good food doesn’t need to be complicated.

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21 Comments

  1. I am definitely a yes to zoodles kind of gal! We have been getting into them a lot lately in our house and I’ll definitely be making them over and over. They’re surprisingly comforting and taste quite carby (…ish) considering what they actually are. I totally love the idea of calling them courgetti à l’anglaise by the way! It’s interesting that here in Australia we say zucchini, not courgette. Most of our vocab has been directly transplanted from the British lexicon but apparently not in this case (courgette is widely understood, but in no way standard). But anyway, as for your lovely zoodle dish Meghan, it looks fantastic! The combination of garlic, asparagus and cheese sounds so tantalising!

  2. We’ve been doing this with zucchini lately and it’s a great way to get more veggies into your meals.

  3. Oooh I have to start calling it courgetti. Tres fancy. Also, that is the most beautiful poached egg I have ever seen! I’ll just stay in bed and have it with a mimosa or two. I wish.

    1. Thank you Annie! There was a stage of my life that I practiced poaching eggs because I felt like I needed to know how to make them. And then I didn’t make them ever again until this recipe 🙂

  4. haha yeah I sorta flip back and forth between the two!! I guess it depends on my mood?? But I will say, I love courgetti! We need to make that happen here!!

    But anyway. This dish looks sooo good. I love that egg!!

  5. 5 stars
    Omg, lets totally start a courgetti movement!! How cute is that word?! I’m not knocking zoodles as a word or anything, it just pales in comparison to courgetti. Anyways, Looooving this spring fresh dish, girlfriend! You literally put everything I love in here! So much produce deliciousness and that egg on top is just perfection! Pinned. Cheers!! 😉

    1. Thanks so much Cheyanne! OK, I’ll start saying courgetti over here, you start saying it over there, and it will soon spread across the country like wildfire 🙂

  6. LOVE using poached eggs as a quick pasta-sauce job, and your version is so healthy with noodles as well! And all the flavour of garlic and prosciutto… we are heading into autumn here but zucchini are still hanging around so might have to give it a try! x

    1. Thank you so much Claudia! I love using zucchini, so I hope you get some good end of season ones to try!

  7. Yumm! This sounds delicious, Meghan! I do actually like the word “zoodles”, as it almost sounds like food art! Anyway, the recipe sounds delicious, and I think it is pushing me into the definetely “yes!! I’m getting a Spirilizer!!” Thanks for the link to make that easier for me. ?
    I’ll let you know when I try it, and the color combo’s are awesome, too!
    ⭐️⭐️⭐️⭐️⭐️

  8. I just love the way zoodles look! They are too fun especially with all these yummy ingredients! This looks like a great healthy way to do dinner!

  9. Ok, I love courgetti instead of zoodles. So fun! And I need a spiralazer ASAP! Loving this recipe and the poached egg on top is perfection! The recipe screams Spring, but I can honestly eat this any day of the year! Have a great weekend, Meghan 🙂

    1. Thank you so much Dawn! Yes, I LOVE my spiralizer, I use it all the time, especially in the summer!

  10. Zoodles is cute but I feel weird saying it out loud and writing it it (plus auto correct is so annoying because it always tries to fix it). I love the addition of the pouched egg! I can imagine the yummy yellow yolk coating the zoodles to perfection. Zoodles are definitely a spring dish for me.

    1. I have the worst time with auto correct! I wonder if it has learned “zoodles” yet…? Thanks so much Meg!

  11. Mm mm pasta! Now you have my attention! Gave Colleen one of the spiral cutters. Wonder if she will try this!