1Kosher salt and freshly cracked black pepperto taste
For the Zucchini Noodles
¼cupextra virgin olive oil
½cuponionminced
2clovesgarlicminced
1Kosher salt and freshly cracked black pepperto taste
2poundszucchiniends cut off and spiralized into 'noodles'
Optional Garnish: freshly grated parmesan, and extra goat cheese
Instructions
There are 3 Options for Roasted Peppers (choose one of the following methods)
Buy Roasted Peppers.
Brush the peppers with oil and place into a 400 degree F oven for 20 to 30 minutes.
Roast them over a gas burner on the stove or open flame over an outdoor grill.
Zucchini Noodles With Creamy Roasted Red Pepper Sauce
Roast the red bell peppers. Once they are good and charred, place them into a bowl. Cover the bowl with a lid or plastic wrap and allow them to "sweat".
While the peppers are "sweating", make your zucchini noodles.
Using a paper towel, wipe and peel off the char from the peppers. Cut off the stem and cut the peppers into quarters. Remove seeds and inner membranes, and discard. Add the quartered peppers to a blender (or deep cup, if using an immersion hand blender) with the rest of the sauce ingredients, and blend until smooth.
Heat a large 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.
Season the zucchini noodles with salt and pepper, to taste. Sauté using a pair of tongs to toss the noodles.
Just as the zucchini noodles begin to soften, but before they start shedding water, add the sauce. Cook just until the sauce is heated. Adjust salt and pepper to taste.
Serve immediately with the freshly grated parmesan and extra goat cheese.
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