Deprecated: __autoload() is deprecated, use spl_autoload_register() instead in /mnt/target03/352364/ on line 502
Chandon Zucchini Pasta with Fresh Tomato Sauce | Chandon
Zucchini Pasta with Fresh Tomato Sauce

Zucchini Pasta with Fresh Tomato Sauce

This recipe is everything we love about summer. It’s light, fresh and most of it can be purchased at the farmers’ market or even grown yourself. Reserve Blanc de Blancs or Pinot Meunier are our favorite pairings.

  • 4 medium zucchini

  • 1 1/2 pints cherry tomatoes

  • 1/3 cup oil-packed sun-dried tomatoes

  • Juice of 1 lemon

  • 1 cup fresh basil leaves, chopped, plus more for serving

  • 1 clove garlic, minced

  • Pinch of crushed red pepper

  • 1/4-1/2 pound spaghetti

  • 1/3 cup kalamata olives, chopped

  • 1/4 cup olive oil

  • Salt and pepper, to taste

  • 4 eggs

  • 4 ounces freshly grated parmesan cheese

  • 2 tablespoons toasted pine nuts

Bring a large pot of salted water to a boil.

If you have a spiralizer, cut the zucchini into noodles using a spiralizer. Alternatively, use a vegetable peeler and shave the zucchini into noodles. Stop when you reach the seedy middle and reserve that for another use. Set the noodles aside.

Chop 1 pint of the cherry tomatoes and put in a medium bowl. Chop the sun-dried tomatoes coarse, reserving the oil. Add the tomatoes and oil to the bowl with the cherry tomatoes. Add the lemon juice, basil, garlic and crushed red pepper. Season with salt and pepper to your liking. Set aside and let sit at least 10 minutes.

Once the water is boiling, add the pasta and cook according to package directions.

Fill a large non-stick skillet with water. Add a scoop of salt and bring to a boil. Keep boiling at a low simmer. Crack the eggs into a small bowl, being careful not to break the yokes.

Drain the pasta. Return to the pot. Add the zucchini, olive oil, olives, salt and pepper.

Add the eggs to the skillet of boiling water and cook for two minutes.

Divide the pasta among 4 shallow bowls. Top each bowl with a spoonful of the tomato sauce and 1 poached egg. Sprinkle with parmesan and toasted pine nuts. Break the poach egg and serve.

Recipe by Half Baked Harvest




Log In

Sorry, we didn't recognize your credentials.

Continue as Guest


Reset Password

Sorry, we didn't recognize your email.

Back to Login


OK, got it

Password reset

We’ll send you an email with instructions.

Let's catch up!

Join the #ChandonSquad.

Whoops! Something went wrong. Please try again later.

*By selecting yes, you grant Domaine Chandon to email you regarding the brand’s products, services, promotions, or upcoming events that we believe may be of interest to you.



Please Enjoy Chandon Responsibly

To enter our website, you must be of legal alcohol drinking age in your location of residence. If no such law for responsible drinking exists in your country you have to be over 21 to visit our site.

This content is age restricted. Please confirm your birthdate.

Do not tick the box if your device is shared

Shipping State

Please select the state you want to ship Chandon to.

Please note we cannot ship Chandon to . Please choose another location to receive your wine.