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Roasted Red Pepper with Zucchini Noodles Recipe

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This recipe for Roasted Red Pepper with Zucchini Noodles is from The Tops Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Creamy Roasted Red Pepper Sauce:
2 roasted red peppers, weighing 8 ounces total
1 Tablespoon extra virgin olive oil
2 ounces of soft goat cheese
1 Teaspoon sea salt

For the Zucchini Noodles:
¼ cup extra virgin olive oil
½ cup minced onion
2 cloves garlic, minced
1 Teaspoon sea salt
2 pounds zucchini, ends cut off and spiralized or cut into 'noodles'
Directions:
Directions:
You can use jarred bell peppers or make your own.
Add the 2 roasted bell peppers to the blender with the rest of the sauce ingredients, and blend until smooth.

.For the zucchini noodles, heat a large 15" deep sided skillet over medium high heat. When the skillet is hot, add the olive oil, onion, and garlic - sauté for a minute or two until the onion is softened but not browned. Add the sea salt and zucchini noodles to the skillet and sauté using a pair of non-stick tongs to toss the noodles. Just as the zucchini noodles begin to soften, but before they start shedding water, add the sauce and cook just until the sauce is heated.
.Adjust the salt to your taste
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 mins
Personal Notes:
Personal Notes:
Serve with:
chopped fresh parsley, freshly grated parmesan, extra goat cheese, roasted pine nuts and freshly ground black pepper

 

 

 

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