CREAMY ROASTED RED PEPPER ZUCCHINI NOODLES RECIPE - (4.6/5)
Provided by MiMaRee
Number Of Ingredients 13
Steps:
- 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-inch 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.
QUICK AND EASY ROASTED RED PEPPER PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
- Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
- Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
- Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
- Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
- Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.
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- 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 to taste, 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.
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From cook.me
Cuisine AmericanTotal Time 12 minsServings 4Calories 139 per serving
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