Creamy Roasted Red Pepper Zucchini Noodles

Pasta is probably my ultimate comfort food, even dessert can’t touch it’s satisfying goodness! So… I never would have thought I’d be so crazy about zucchini noodles – I mean they’re not the real thing right? Well, they’re definitely not pasta but I love them in their own way. We eat them a couple times a week, and there’s no end to the toppings and sauces that go well with them!

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Name: Creamy Roasted Red Pepper Zucchini Noodles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Vegetarian
Ingredients: 2 Red Peppers roasted; 1 tablespoon Extra virgin olive oil; 2 ounces soft goat cheese, (usually labeled chevre); 1 teaspoon sea salt; 1/4 cup Extra virgin olive oil; 1/2 cup Onion minced; 2 cloves Garlic; 1 teaspoon sea salt; 2 pounds Zucchini ends cut off and spiralized or cut into 'noodles'

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INGREDIENTS

Creamy Roasted Red Pepper Sauce
2 Red Peppers ; roasted
1 tablespoon Extra virgin olive oil
2 ounces soft goat cheese, ; (usually labeled chevre)
1 teaspoon sea salt
Zucchini Noodles
1/4 cup Extra virgin olive oil
1/2 cup Onion ; minced
2 cloves Garlic
1 teaspoon sea salt
2 pounds Zucchini ; ends cut off and spiralized or cut into 'noodles'

Servings

INSTRUCTIONS

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.

NOTES

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Creamy Roasted Red Pepper Zucchini Noodles

Creamy Roasted Red Pepper Sauce
2 Red Peppers roasted
1 tablespoon Extra virgin olive oil
2 ounces soft goat cheese, (usually labeled chevre)
1 teaspoon sea salt
 Zucchini Noodles
1/4 cup Extra virgin olive oil
1/2 cup Onion minced
2 cloves Garlic
1 teaspoon sea salt
2 pounds Zucchini ends cut off and spiralized or cut into 'noodles'

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.

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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Nutrition

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Serving Size: 1 Serving (1321g)
Recipe Makes: 4 Servings

Calories: 1480
Calories from Fat: 764 (52%)

Amt Per Serving		% DV

	Total Fat 84.9g	113 %
	Saturated Fat 47.5g	237 %
	Monounsaturated Fat 29.5g
	Polyunsanturated Fat 3.5g
Cholesterol 292.3mg		90 %
Sodium 1966.2mg		68 %
Potassium 3784.3mg		100 %
Total Carbohydrate 113.2g		33 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 109.4g
Protein 72.1g		103 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1480

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