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Zucchini Noodles with Romesco Sauce

ZUCCHINI NOODLES WITH ROMESCO SAUCE

The fanciest easy dish you’ll ever make and want to eat by the spoonful. Use it on everything. ’Nuff said.
Course Main Course

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 4 zucchini cut with a spiralizer into linguine shaped noodles
  • 1 cup Romesco Sauce recipe follows
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon grated pecorino cheese or other hard sheep’s milk cheese optional but recommended

Romesco Sauce

  • 1 large red bell pepper
  • 1 cup grape tomatoes
  • 2 garlic cloves
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon sea salt
  • 2 teaspoons extra-virgin olive oil
  • ¼ cup pine nuts or blanched almonds

Instructions

Zucchini Noodles

  1. In a medium skillet, heat the olive oil over medium heat. Add the zucchini noodles and cook, stirring, for 2 to 3 minutes.

  2. Transfer the zucchini noodles to a bowl and add the romesco sauce. Toss to thoroughly coat the noodles.

  3. Finish with the parsley and cheese and twirl your zoodles with zeal!

Romesco Sauce

  1. Preheat the broiler or heat a grill to medium-high heat.

  2. 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 food processor as well.

  3. Add the smoked paprika, cumin, salt, and olive oil and process until smooth. Add the pine nuts and pulse until combined but the nuts still have some texture.

  4. Store the sauce in a sealed container in the refrigerator for up to 10 days. Toss it with veggie noodles or cooked proteins, or use it as a dressing.