The inspiration for this Roasted Red Pepper Zoodles is my love of roasted red peppers and wanting a fresh dish that comes together quickly. The beauty of zoodles is how easy they are to make and how quickly they cook. Whether preparing zucchini or squash, simply wash the vegetables and cut off the ends. I also cut them in half so the individual noodles don’t get ridiculously long. This old POST shows you how simple it is to cut the vegetables using the Spiralizer.
The zoodles hold up so well to any kind of sauce. My last post showed them with MARINARA SAUCE. I have made them in an ALFREDO SAUCE and in a PESTO SAUCE. With the base of the “pasta” dish as vegetables, the dish is low in carbs and you really can pair it with different proteins. It does not mean it has to be solely vegetarian. The alfredo sauce above included salmon. The pesto sauce included turkey meatballs.
Zoodles only provide texture; they do not have much flavor. The flavor in this Roasted Red Pepper Zoodles is the red pepper sauce of course. The sauce begins with the roasting of shallots, tomatoes and onions in spices. The red peppers are roasted on an open flame on the stovetop to char and the skin is peeled once cooled. Once these veggies have a good roast, they are all put in a blender with fresh basil. The sauce is put back in a sauté pan and simmer for a few minutes enabling the flavors to meld together.
The building of the sauce from the sautéing of the veggies, to the roasted peppers to combining in the blender.
The blended sauce simmering in the skillet.
The zoodles added to the red pepper sauce.
The Roasted Red Pepper Zoodles plated.
Roasted Red Pepper Zoddles
- 2 Whole Zucchinis Spiralized
- 1 Whole Yellow Squash Spiralized
Red Pepper Sauce
- 2 Whole Red Peppers
- 1 Pint Grape Tomatoes
- 1/2 Whole Yellow Onion diced
- 1 Whole Shallot diced
- 2 Tsp Salt
- 2 Tsp Black Pepper
- 2 Tsp Italian Seasoning
- 1 Tbsp Olive Oil
- 2 Bunches Fresh Basil
Cut the ends off of the zucchini and squash and cut in half. Spiralize and put the zoodles in a bowl and set aside.
Red Pepper Sauce
Roast the red peppers on an open flame on your stovetop. (You can do in the oven too). Once the red peppers are charred, place in a paper bag and seal for 20 minutes.
Meanwhile, heat the oil in a skillet on medium heat. Add in the tomatoes, shallots and onions with the spices and cook until the onions are softened and the tomatoes begin to blister.
Add all the veggies to a blender and blend into a puree. Return to the skillet and simmer for 5 minutes.
Finish by adding the zoodles in the sauce and cook for 2 minutes.
Serve and enjoy!