Servings 0
Ingredients
- 1 tbsp extra-virgin olive oil
- 4 zucchini (cut with a spiralizer into linguine-shaped noodles)
- 1 cup Romesco Sauce (recipe follows)
- 1 tbsp chopped fresh parsley
- Optional: 1 tablespoon grated Pecorino sheep’s milk cheese
Romesco Sauce
- 1 large red bell pepper
- 1 cup grape tomatoes
- 2 garlic cloves
- ¼ cup pine nuts (blanched almonds work too)
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp sea salt
- 2 tsp extra-virgin olive oil
- ¼ cup pine nuts or blanched almonds
Instructions
- In a medium skillet, heat the olive oil over medium heat. Add the spiralized zucchini noodles and cook, stirring, for 2 to 3 minutes.
- Transfer the zucchini noodles to a bowl and add the prepared Romesco sauce. Toss to thoroughly coat the zucchini noodles.
- Finish with chopped parsley and an optional sprinkle of grated Pecorino cheese, if desired — and twirl your zoodles with zeal!
Romesco Sauce
- Preheat the broiler or heat a grill to medium-high.
- Remove seeds and membranes from bell pepper. Broil or grill the bell pepper, tomatoes, and garlic until blistered with a bit of char and soft all the way through. Transfer the tomatoes and garlic to a food processor. Stem and seed the bell pepper and add it to the processor as well.
- Add smoked paprika, cumin, salt, and olive oil to the grilled veggies. Process until smooth. Add the pine nuts and pulse until combined — you want some texture.
- Store the sauce in a sealed container in the refrigerator for up to 10 days. Toss it with veggie noodles, cooked proteins, or use it as a dressing or dip.