Zucchini Noodles with Romesco Sauce
Recipe excerpted from
“Eat Like You Give a Fork: The Real Dish on Eating to Thrive” by Mareya Ibrahim published by St. Martin’s Griffin, June 2019, $29.99
• 1 tablespoon extra-virgin olive oil
• 4 zucchini, cut with a spiralizer into linguine-shaped noodles
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon pecorino or other hard sheep’s milk cheese, grated (optional but recommended)
• 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
- For the romesco sauce, preheat the broiler or heat a grill to medium-high heat.
- 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.
- 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.
- 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.
- For the zucchini noodles, in a medium skillet, heat the olive oil over medium heat. Add the zucchini noodles and cook, stirring, for 2 to 3 minutes.
- Transfer the zucchini noodles to a bowl and add romesco sauce. Toss to thoroughly coat the noodles.
- Finish with the parsley and cheese, and twirl your zoodles with zeal!
Love zucchini noodles (aka zoodles)? Try this breakfast zoodle dish from Primal Kitchen.