Creamy Roasted Red Pepper Zucchini Noodles Recipe 465

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CREAMY ROASTED RED PEPPER ZUCCHINI NOODLES RECIPE - (4.6/5)



Creamy Roasted Red Pepper Zucchini Noodles Recipe - (4.6/5) image

Provided by MiMaRee

Number Of Ingredients 13

2 roasted red peppers, weighing 8-ounces
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, minced
1 teaspoon sea salt
2 pounds zucchini, ends cut off and spiralized or cut into 'noodles'
Fresh parsley, chopped
Fresh parmesan, grated
Extra goat cheese
Freshly ground black pepper

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



Quick and Easy Roasted Red Pepper Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 12

Salt and freshly ground black pepper
1 pound pasta of your choice (I prefer short ones like rigatoni, penne, etc.)
1 tablespoon extra-virgin olive oil
2 tablespoons butter
3 cloves garlic, minced
1/2 large onion, finely diced
One 16-ounce jar roasted red peppers, drained and roughly chopped
1 cup vegetable or chicken broth
1/4 cup heavy cream
2 tablespoons finely minced fresh parsley, plus more for serving
Several leaves fresh basil, chopped, plus more for serving
1/2 cup Parmesan shavings, plus more for serving

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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2014-12-11 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 …
From getinspiredeveryday.com
4.7/5 (27)
Category Dinner
Cuisine American
Total Time 30 mins
  • 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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Top Asked Questions

How to cook red pepper Noodles?
Simmer: Pour the red pepper sauce into a medium saucepan, and heat over medium high heat. Add the grated parmesan cheese, and slowly bring sauce to a simmer. Whisk until the cheese is melted, and the sauce is warmed through. Serve: Prepare the noodles according to package instructions.
How to make zucchini pasta with ricotta?
Rub the zucchini with the olive oil and a generous pinch of salt. Place the zucchini halves, cut-side-down, onto the prepared baking sheet. Roast for about 12 minutes or until the zucchini is tender, but not soft. Meanwhile, chop the roasted red pepper into small pieces. Then, in a small bowl, mix the peppers with the ricotta and parmesan cheese.
How do you cook zucchini and peppers in the oven?
Roast for about 12 minutes or until the zucchini is tender, but not soft. Meanwhile, chop the roasted red pepper into small pieces. Then, in a small bowl, mix the peppers with the ricotta and parmesan cheese. Flip the zucchini so that they are cut-side-up and divide the ricotta-pepper mixture between the zucchini boats.
How do you cook zucchini for pesto sauce?
Add salt and pepper to taste. In a separate pan, heat the remaining tablespoon of olive oil. Add the spinach and artichoke hearts to the pan and cook until the artichoke hearts are slightly browned. Stir in the zucchini, and then add your desired amount of the red pepper pesto.

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