Learn how to make Zucchini Noodles with Romesco Sauce and Feta Cheese! This Noodles copycat recipe is easy to make and packed with bold, delicious flavors (not to mention, low carb, low cal, and gluten free). You won't be able to resist these saucy veggie noodles!
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
Ginnie's Take
Are you a fan of the restaurant Noodles? It's been one of my go-tos since my college days! I usually order a tried-and-true fave, like Japanese Pan Noodles or Penne Rosa. On a recent visit though, I tried their Zucchini Romesco, a bowl of zucchini noodles tossed with a flavor-packed red pepper sauce and topped with crumbled feta. Yum! Sadly, they no longer serve this tasty dish, so I decided to make my own copycat version to enjoy at home. These saucy Zucchini Noodles with Romesco and Feta are the mouthwatering result. And honestly? I think my version is even better than the original!
Why You'll Love This Recipe
- Delicious Flavor - If you haven't had romesco sauce before, you're in for a treat! This classic Spanish roasted red pepper and tomato sauce has a wonderful, smoky flavor that pairs perfectly with mild zucchini. You won't be able to resist these scrumptious veggie noodles!
- Easy to Make - Zucchini noodles are super simple (and so fun) to make, and the sauce is a breeze, too!
- Super Light - This recipe is made with fresh, healthy ingredients, and it replaces pasta with homemade zucchini noodles. The end result is super light, low cal, and loaded with fresh veggies!
Jump to:
Ingredients
This Noodles & Company Zucchini Romesco Copycat recipe is made with simple, easy to find ingredients! Here's what you'll need:
- Zucchini - You will need two large zucchini (or eight cups zoodles) for this recipe. Choose zucchini with firm, unblemished skin for the best results.
- Romesco - This recipe features my homemade Romesco Sauce, which is super easy to make! You'll need two tomatoes, almonds, fresh garlic, crushed red pepper flakes (optional), roasted red peppers (I used jarred peppers), a little smoked paprika, vinegar (the recipe calls for sherry vinegar, but you can substitute red / white wine vinegar or cider vinegar), and extra virgin olive oil.
- Feta - Crumbled feta cheese is the perfect finishing touch.
- Other Ingredients - You'll cook the zoodles in olive oil, and season them with kosher salt and pepper. A final sprinkle of fresh parsley brights up the finished dish.
This recipe is naturally vegetarian and gluten free! To make it vegan and dairy free, skip the feta, or use a plant based cheese instead.
Must Have Kitchen Tools
I'm not a big gadget person, but since I bought a spiralizer, and I've been cranking out piles of veggie noodles nonstop! I have (and love) this Spiralizer 7-Blade Vegetable Slicer. It's affordable, fun to use, works great (even with harder veggies like sweet potatoes), it's easy to clean, and the different blade sizes are super versatile.
You'll also need a large baking sheet and food processor (or high powered blender) to make the sauce, plus a large frying pan to cook the noodles. A pair of tongs makes cooking the noodles and tossing them with the sauce a snap.
How to Make Romesco Zucchini Noodles
These saucy Zucchini Noodles are super easy to make! You'll find a detailed recipe below, but here's a quick overview of the process:
- Prepare Sauce - Start by roasting the tomatoes and toasting the almonds for the sauce. Once they're finished cooking, mince the garlic, almonds, and red pepper flakes in your food processor. Blend in the roasted tomatoes, red peppers, and smoked paprika. Then add the olive oil and vinegar. Set aside.
- Make zucchini noodles. While the tomatoes roast, make the zoodles. Simply stick the zucchini on your spiralizer, turn the handle, and voilà, you have zoodles. Tips: Trim the ends from your squash and remove any bad spots, then cut them in half, before spiralizing (that way the noodles won't be too long). You can choose from different spiralizer disks to make various noodle sizes and shapes. I went with a medium one (about the width of spaghetti), but this recipe will work with any size zoodles.
- Cook zucchini. Heat a little olive oil in a large nonstick pan, then add the zucchini noodles. Use a pair of tongs to toss the noodles continuously until they're hot, but still crunchy.
- Mix zoodles with sauce. When the noodles are done, remove the pan from the burner. Then toss them with your homemade Romesco Sauce. Serve the noodles in a deep bowl, then sprinkle with crumbled feta and parsley.
Okay, time to enjoy your mouthwatering Zucchini Noodles with Romesco Sauce! If you've never had zucchini spaghetti before, you might be surprised just how delicious it is. While you can tell it's not real pasta, zoodles definitely taste wonderful in their own right.
Spiralizer Alternatives
Not sure you want to invest in a vegetable spiralizer? Although you'll get the best, most uniform zoodles with this special slicer, you can make zucchini noodles without a spiralizer:
- Mandolin - Thinly slice zucchini into long strips with a mandoline (or a sharp knife or vegetable peeler), then cut the strips into skinnier noodles.
- Grater - Use a vegetable grater and grate your zucchini from end to end (push firmly) to create long vegetable noodles.
- Handheld Tools - Short on space? Use a small handheld spiralizer or julienne peeler instead.
Variations
Replace the feta with goat cheese or parmesan. Add other veggies, like marinated artichokes, olives, or sautéed spinach or mushrooms. For a heartier meal (and to stretch it further), add some cooked spaghetti to the noodles. For a vegan and dairy free dinner, simply skip the feta, or use a plant based cheese instead.
Storage
This recipe is best when freshly made, however you can store leftovers in an airtight container in your refrigerator. They will keep for three to four days. You can prepare the sauce in advance (then refrigerate) if you'd like to speed things up at dinnertime.
Related Recipes
If you enjoyed this recipe, make sure to try my Zucchini Spaghetti with Tomato Artichoke Sauce and Roasted Veggie Quinoa Bowl (which has spiralized sweet potatoes), too! And you'll love these other zucchini recipes:
- This yummy Zucchini Couscous Casserole has some really unique flavors you're sure to love!
- Warm up with a bowl of cozy Minestrone Soup this fall.
- My Curried Veggie and Quinoa Stir Fry is bursting with bold, fresh flavors!
- Craving Mexican? You'll LOVE these Harvest Veggie Enchiladas and these Roasted Vegetable Quesadillas.
- This colorful Summer Veggie Pizza is always a treat!
- Craving carbs? Don't miss this Cheesy Veggie Pasta Bake. It's loaded with veggies and super easy to make.
Looking for more ways to use Romesco Sauce? Try my Mediterranean Quinoa Bowl, serve it with roasted or Grilled Vegetables, or use it as a pizza sauce (I love it on Grilled Pizza)!
Zucchini Noodles with Romesco and Feta
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
Nutrition
Have you ever tried zucchini pasta? What is your favorite topping?
THANK YOU for this!! I was so disappointed when they took this off their menu. I can't wait to make this at home!
Yay ... so glad you found this recipe, Mac! I was also sad when they removed it. Hope you enjoy 🙂
I am ready to eat some healthy meals after so many indulgent holiday ones. I've got to try this recipe!
Me, too, Paula ... me, too! 😉 I actually love veggie noodles ... planning to eat lots more this year!