Zucchini Noodles With Romesco Sauce

This recipe is for Zucchini Noodles with Romesco Sauce is one in a series of previews from Chef Mareya Ibrahim's upcoming cookbook, Eat Like You Give A Fork: The Real Dish on Eating to Thrive. Coming June 2019 from St. Martin's Griffin.

Zucchini Noodles With Romesco Sauce

Prep Time

-  

Cook Time

-  

Serves

4 people

This recipe is for Zucchini Noodles with Romesco Sauce is one in a series of previews from Chef Mareya Ibrahim’s upcoming cookbook, Eat Like You Give A Fork: The Real Dish on Eating to Thrive. Coming June 2019 from St. Martin’s Griffin.

Copyright © 2019 by Mareya Ibrahim and reprinted with permission from St. Martin’s Griffin. Photography by Teri Lyn Fisher.

Ingredients

Noodles

  • 1 tablespoon extra-virgin olive oil
  • 4 zucchini, cut with a spiralizer into linguine-shaped noodles
  • 1 cup Romesco sauce (see recipe)
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon grated pecorino cheese or other hard sheep's milk cheese (optional but recommended)

Romesco Sauce

  • 1 large red bell pepper
  • 1 cup grape tomatoes
  • 2 garlic cloves
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon sea salt
  • 2 teaspoons extra-virgin olive oil
  • 1/4 cup pine nuts or blanched almonds

Preparation

Noodles

  • 1 In medium skillet, heat olive oil over medium heat. Add zucchini noodles and cook, stirring for 2-3 minutes.
  • 2 Transfer zucchini noodles to a bowl and add Romesco sauce. Toss to thoroughly coat noodles.
  • 3 Finish with parsley and cheese. Twirl your noodles with zeal.

Romesco Sauce

  • 1 Preheat broiler or heat a grill to medium-high heat.
  • 2 Broil or grill bell papper, tomatoes, and garlic until blistered with a bit of char and soft all the way through. Transfer the tomatoes and garlic to food processor. Stem and seed the bell pepper and add to food processor.
  • 3 Add smoked paprika, cumin, salt, and olive oil. Process until smooth. Add pine nuts and pulse until combined, but nuts still have texture.
  • 4 Store sauce in sealed container in refrigerator for up to 10 days. Toss it with veggie noodles or cooked proteins, or use as a dressing.

More

19 May

Recipe and photo courtesy of the National Onion Association, For an even heartier breakfast, stir in leftover shredded chicken with the (…)

More TFC