Poached Egg Pasta

Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente.

While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Add sliced bell pepper and zucchini to the skillet. Cook for 5-6 minutes until the vegetables are tender.

In a separate pot, bring water to a simmer. Crack the eggs into individual small bowls or ramekins.

Carefully slide the eggs one by one into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny.

Using a slotted spoon, remove the poached eggs from the water and set aside on a plate lined with paper towels to drain excess water.

Once the spaghetti is cooked, drain it and add it to the skillet with the cooked vegetables. Toss everything together to combine.

Season the pasta with salt and pepper to taste.

Divide the pasta onto serving plates. Place a poached egg on top of each serving.

Garnish with grated Parmesan cheese and fresh basil leaves.

Serve immediately and enjoy!