Food + Recipes

Creamy Roasted Red Pepper Zucchini Noodles

February 20, 2016

While I do enjoy an occasional bowl of pasta, zoodles (or zucchini noodles) leave me feeling energized instead of sluggish. Judah has fun helping me spiralize (with close supervision as the blades are very sharp) and loves telling Benny how good zucchini is for our bodies. Loaded with vitamin C, phytonutrients, and minerals like manganese and potassium, zoodles are a much healthier alternative to pasta. Zoodles are quite versatile – we make them pretty often as the possibilities are endless! The sauce in this particular recipe from GI 365 is so easy to make and the flavor is simply divine (go ahead and make extra to pour over rice and veggies later in the week). It’s perfectly creamy, cheesy and oh-so-comforting!

Gather

Creamy Roasted Red Pepper Sauce

  • 2 roasted red peppers 
  • 1 Tbsp extra virgin olive oil
  • 2 ounces of soft goat cheese, (usually labeled chevre)
  • 1 tsp sea salt

Zucchini Noodles

  • ¼ cup extra virgin olive oil
  • ½ cup minced onion
  • 2 cloves garlic, minced
  • 1 tsp sea salt
  • 2 pounds spiralized zucchini (about 3 large zucchini)

Note: I use the smallest blade on a Paderno spiralizer. A helpful tip to keep the zoodles from getting too watery is to place them in the fridge, uncovered, for a 1-2 hours after spiralizing – or – salt them after spiralizing for 20-30 minutes which helps to draw the water out. Then rinse them off with water. Water on the outside doesn’t make them mushy- it’s the water on the inside that does. 

Garnish

  • chopped fresh parsley
  • freshly grated parmesan
  • extra goat cheese, if desired
  • freshly ground black pepper
Preparation
  1. Blend all of the ingredients for the roasted red pepper sauce together until smooth.
  2. Heat a large pan over medium high heat. Sauté the olive oil, garlic and onion until the onion is softened but not browned, about one or two minutes. Add the sea salt and zucchini noodles to the pan and sauté using a wooden utensil to break up the noodles. Just as the zucchini noodles begin to soften, but before they start shedding water, add the sauce and cook just until the sauce is heated.
  3. Adjust the salt to your taste, and serve immediately with the freshly chopped parsley, grated parmesan, extra goat cheese, and freshly ground black pepper.

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