Zucchini Noodles with Romesco and Feta
You'll love this mouthwatering zucchini pasta! It's easy to make, low card, and so delicious!
Servings: 3 to 4 people
Calories: 384kcal
Ingredients
For Romesco Sauce:
- 2 medium tomatoes
- ½ cup slivered almonds
- 2 cloves garlic, peeled
- ⅛ teaspoon crushed red pepper flakes (or to taste)
- 1 (12 ounce / 340 gram) jar roasted red peppers (about 2 peppers)
- 1 ½ teaspoons smoked paprika
- kosher salt
- 2 tablespoons sherry vinegar (or red wine, white wine, or cider vinegar)
- 2 tablespoons extra virgin olive oil
For Zoodles:
- 8 cups zucchini noodles (about 2 large zucchini)
- 2 teaspoons extra virgin olive oil
- kosher salt
- pepper
For Serving:
- ½ cup crumbled feta cheese
- 1 tablespoon chopped fresh parsley, for garnish (optional)
Instructions
Prepare Romesco Sauce:
- Preheat oven to 450°F (230°C). Line a rimmed baking sheet with foil.
- Score 2 medium tomatoes with a knife, making a small X on the top and bottom. Place on baking sheet. Roast tomatoes for 10 minutes, then flip. Cook for 10 to 15 minutes more, or until skin is wrinkled and lightly charred in spots.
- When tomatoes are cool enough to handle, remove skin, then core tomatoes and remove seeds. Blot dry with a paper towel to remove excess liquid, then roughly chop.
- While tomatoes roast, place ½ cup slivered almonds in a small pan over medium heat. Cook, stirring often, until toasted. Remove from heat and cool.
- Add 2 cloves garlic, cooled almonds, and ⅛ teaspoon crushed red pepper flakes (or to taste) to food processor. Process until almonds are finely ground.
- Blot red peppers dry with a paper towel, then roughly chop. Add to garlic mixture, along with roasted tomatoes, 1 ½ teaspoons smoked paprika, and salt (to taste). Process until smooth.
- With motor running, add 2 tablespoons sherry vinegar and 2 tablespoons extra virgin olive oil. Process until sauce has thickened. Season to taste with additional salt, if needed, then set aside.
Prepare Zucchini Noodles:
- Heat 2 teaspoons extra virgin olive oil in a large skillet over medium-high heat.
- Add zucchini noodles to oil. Continuously toss with a pair of tongs until hot, but still crunchy (about 2 to 3 minutes).
- Remove zoodles from heat, then season to taste with salt and pepper.
Serve:
- Mix Romesco Sauce into zucchini noodles using tongs. Taste, then season with extra salt if needed.
- Serve zoodles sprinkled with feta and parsley. Enjoy!
Notes
How to Make Zucchini Noodles - Trim ends from zucchini, then cut in half horizontally (through middle, not lengthwise). Place on spiralizer, then turn handle to form noodles. I used a medium blade to make spaghetti-sized noodles, but this recipe will work with other sizes, too. Adjust the cooking time, if needed.
Cooking the Zoodles - When cooking the zucchini, you really just want to heat it up. Avoid overcooking the noodles, or they will become soft and mushy. If you notice a lot of excess water in the pan after cooking the zucchini, drain it before mixing in the sauce.
Nutrition
Calories: 384kcal
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