Cook Once, Eat Twice: Loaded Pizza Egg Noodles

in Apr 17, 2015

Loaded Pizza Egg Noodles

Serves: 4

Prep Time: 15 minutes

Cook Time: 10 minutes


8 ounces broad egg noodles

1-1/2 tablespoons extra virgin olive oil

1 medium zucchini, finely chopped

8 ounces button mushrooms, finely chopped

4 ounces pepperoni or ham, finely chopped

1 teaspoon dried basil

1 teaspoon dried oregano

1/4 teaspoon salt

1 jar (24 ounces) organic marinara sauce

2 cups spinach, finely chopped

4 ounces shredded mozzarella cheese

Shredded Parmesan cheese, for serving (optional)



  1. In large pot of boiling salted water, cook noodles according to package instructions. Drain pasta and keep warm.
  1. Meanwhile, heat oil in large high-sided skillet over medium-high heat. Add zucchini and mushrooms; cook 6 to 8 minutes or until vegetables are tender, stirring occasionally. Stir in pepperoni, basil, oregano and salt; cook 1 minute, stirring frequently.
  1. Reduce heat to medium. Stir in marinara sauce, spinach and noodles; cook 2 minutes or until warmed through. Stir in mozzarella. Serve topped with Parmesan cheese, if desired.



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