A great alternative if you have special dietary needs or just trying to dodge carbs try these zucchini noodles tossed in a creamy and zesty roasted red pepper sauce. I made this using my new hand spiralizer David bought me.
It isn’t good when David goes shopping at Wal-Mart alone. He ends up spending way too much money and doesn’t know why or how it happened. [#Walmartisforthedevil]
A couple of months ago during one of those Wal-Mart escapades, he came home bearing a gift for me. He was listening when I mentioned I wanted a spiralizer, so he bought me a Veggetti Spiralizer, also adding another item to the long receipt.
I was surprised he brought it home to me. It wasn’t exactly the spiralizer I would have purchased, but he bought it because I would talk about it whenever I saw it. I figured it would be a good starter spiralizer to see if I really needed one at all.
I came across a recipe on getinspiredeveryday.com that I wanted to try out the spiralizer on. The recipe is for zucchini noodles with a creamy red pepper sauce. The last creamy red pepper sauce I made was really good, so I figured this would be a good recipe to try out the Veggetti Spiralizer on.
Here’s how I made it:
There are 3 Options for Roasted Peppers:
Method #1) Buy Roasted Peppers.
Method #2) Brush the peppers with oil and place into a 400 degree F oven for 20 to 30 minutes.
Method #3) Roast them over a gas burner on the stove or an outdoor grill.
I chose Method #3, but I do NOT recommend the roasting method if you are NOT swift on your feet, a firebug, or you aren’t stupid enough.
If you are all three of these things, and you choose this method of roasting your peppers, keep rotating them as they begin to char.
Rotation is key to keeping the charred pieces of flesh from flaking off and flying up into the air. The bits are small, but a MAJOR fire hazard, especially indoors.
Once the peppers are good and charred, place them into a bowl. Cover the bowl with a lid or plastic wrap and allow the peppers to “sweat”.
I’m not sure why it is referred to as “sweat”. Yes, that is what they are doing, but it sounds stinky and unappetizing.
While the peppers are “sweating”, make your zucchini noodles. I chose the “thick” end of the spiralizer to make my noodles.
I have to say, for an “As Seen On TV” item from Wal-Mart, the Veggetti did a pretty good job making the zucchini noodles. The trick is not to be heavy-handed or you run the risk of the zucchini snapping off. You want to use zucchini that is about 2-inches in diameter. You need to keep in mind the diameter of the Veggetti. Anything larger than that is on the verge of hog feed, and by hog feed, I am speaking from experience. Growing up on the farm, you fed any extra-large produce out of the garden to the hogs!
After you make your noodles, take those sweaty peppers out of the sauna and 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. What is left is sweet red pepper flesh.
Add the peppers to the blender (or deep cup, if using an immersion hand blender) with the rest of the sauce ingredients, and blend until smooth.
For the zucchini noodles, heat a large deep sided skillet over medium-high heat. When the skillet is hot, add the olive oil.
Add in the 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. (This is a quick process. Remember the more you cook the noodles the more water is extracted, making the sauce runny.)
Adjust salt and pepper to taste. Serve immediately with the freshly grated parmesan and extra goat cheese.
For the first time using my new toy, I had a pretty good experience. This recipe was good, but not one of our must-have favorites. The salt level was kind of difficult to master. We watch our sodium, so I don’t like to overdo it, but I just couldn’t get it
to a pleasing level. However, this is a great alternative if you have special dietary needs or just trying to dodge carbs.
Zucchini Noodles With Creamy Roasted Red Pepper Sauce
Ingredients
Creamy Roasted Red Pepper Sauce
- 2 roasted red peppers (about 8-ounces)
- 1 tablespoon extra virgin olive oil
- 2 ounces goat cheese softened
- 1 Kosher salt and freshly cracked black pepper to taste
For the Zucchini Noodles
- ¼ cup extra virgin olive oil
- ½ cup onion minced
- 2 cloves garlic minced
- 1 Kosher salt and freshly cracked black pepper to taste
- 2 pounds zucchini ends 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.
Anna Buckley says
Debbie I think our husbands communicated telepathically. Mine just bought me a spiralizer as well and I must say that it’s next to useless. Would love to get feedback from your readers on the best brand to buy.
Your ‘pasta’ looks delicious!
The Mountain Kitchen says
Say what?!/?! Are our husbands taking notes on this stuff? 🙂
Sorry yours is next to useless…
Jenn @ http://peasandcrayons.com/ told me that she has a Paderno World Cuisine Spiral Slicer and loves it. That was the one I had in mind.
Anna Buckley says
Thanks Debbie, followed your lead. ‘Cooks Illustrated’ recommended the same spiralizer. Guess my husband doesn’t read the same magazines as me!
The Mountain Kitchen says
Darn it!! 😉
Cheryl "Cheffie Cooks" Wiser says
One must stay out of Wally World. The place makes me nutso! Not my fav at all…
The Mountain Kitchen says
Ours is much better than the one we used to visit when we lived in Virginia Beach, but it still makes me a little crazy! 😉
Dana @ IveGotCake says
Yes!!
So glad you got into the zoodles thing!
This looks delicious babe 🙂
Great pictures too, especially the ones of you charring the peppers.
The Mountain Kitchen says
Thank you, ma’am! 😀