Creamy Roasted Red Pepper Zucchini Noodles
Pasta is probably my ultimate comfort food, even dessert cant touch its satisfying goodness So I never would have thought Id be so crazy about zucchini noodles I mean theyre not the real thing right Well theyre definitely not pasta but I love them in their own way We eat them a couple times a week and theres no end to the toppings and sauces that go well with them
Pasta is probably my ultimate comfort food, even dessert cant touch its satisfying goodness So I never would have thought Id be so crazy about zucchini noodles I mean theyre not the real thing right Well theyre definitely not pasta but I love them in their own way We eat them a couple times a week and theres no end to the toppings and sauces that go well with them
- 1/4 cup extra virgin olive oil
- 1 teaspoon sea salt
- 2 cloves garlic
- 1 tablespoon extra virgin olive oil
- 1/2 cup onion minced
- creamy roasted red pepper sauce
- 2 red peppers roasted
- 2 ounces soft goat cheese, (usually labeled chevre)
- zucchini noodles
- 2 pounds zucchini ends cut off and spiralized or cut into 'noodles'
- Carbohydrate 113.215222283052 g
- Cholesterol 292.320000247113 mg
- Fat 84.8665332028723 g
- Fiber 3.79675802994462 g
- Protein 72.1370838965289 g
- Saturated Fat 47.4927546283234 g
- Serving Size 1 1 Serving (1321g)
- Sodium 1966.18086940335 mg
- Sugar 109.418464253108 g
- Trans Fat 4.38242948151238 g
- Calories 1480 calories
Step-by-step
- You can use jarred bell peppers or make your own for this recipe, the instructions for roasting your own peppers are in the post.
- Add the 2 roasted bell peppers to the blender with the rest of the sauce ingredients, and blend until smooth.
- For the zucchini noodles, heat a large 15" deep sided skillet over medium high heat. When the skillet is hot, add the olive oil, onion, and garlic - sauté for a minute or two until the onion is softened but not browned. Add the sea salt and zucchini noodles to the skillet and sauté using a pair of non-stick tongs to toss 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.
- Adjust the salt to your taste, and serve immediately with the freshly chopped parsley, grated parmesan, extra goat cheese, and freshly ground black pepper.
Vibrant orange puree clings tightly to crisp-tender ribbons, releasing a sweet aroma of charred capsicum backed by the sharp, lactic tang of soft chèvre. Success with spiralized squash depends entirely on managing moisture release, as zucchini is composed primarily of water that rapidly drains into the pan under excessive heat.
- Heat a large 15-inch deep-sided skillet over medium-high heat before introducing any fat to ensure the surface is hot enough to cook the aromatics instantly without steaming them.
- Add minced onion and garlic for only one to two minutes until softened, preventing the garlic from scorching and turning bitter.
- Introduce the zucchini noodles alongside the sea salt just as the pan reaches temperature, tossing constantly with non-stick tongs.
- Pour in the blended red pepper and goat cheese sauce precisely when the noodles begin to soften, stopping before the cellular walls rupture and flood the skillet.
Jarred roasted peppers provide a reliable, uniform flavor profile and save considerable preparation time compared to charring fresh peppers over an open flame. Goat cheese acts as the primary thickener here, melting into the warm pepper puree to create a rich emulsion without requiring heavy cream.
