Zoodles with Romesco Sauce is one of my new favorite dishes, and it’s a low carb dish, too. Nothing beats a good sauce in my book. Romesco sauce is bold, flavorful, and perfect as a topping for a bowl of curly zoodles.
I’m currently obsessing over Romesco sauce. I’ve made it before, but I’m not sure why I haven’t tried it again in so long, but it popped up recently when I was out to lunch.
It literally takes about three minutes to make this traditional Spanish sauce, and it tastes amazing as a topping for pasta, meats, and fish. Spread it on a sandwich or drizzle it over a salad or vegetables. Go ahead and use it as a dip for veggies (maybe chips??), too.
Romesco sauce is bright in both color and flavor. It’s garlicky with a little zing to it, and you only need a handful of ingredients to make it. Can you imagine it includes toasted almonds? Yes! I think they give the sauce a bit of creaminess and a touch of texture.
I’ve been trying to cut carbs from my diet lately. I’m not doing anything “official” or following a fancy or complicated meal plan. Just trying to cut out a bunch of extra carbs. Or in other words, pretty much everything I eat and love!
I love cereal, pasta, pretzels, bread, granola bars. You name it. If it’s loaded with carbs, I probably love it.
If cake is currently on your okay-to-eat list and you like zucchini, try my Zucchini-Banana Cake with Cream Cheese Frosting. Divine!
And when the season hits and you find zucchini blossoms on your plants or at the market, try my Fried Zucchini Blossoms as a fun appetizer. They’re so delicate and delicious!
Pasta has gone by the wayside (Just for a while, pasta. I swear I’ll be back.), but I can still twirl up a forkful of something delightful: in this case, zoodles topped with my new favorite, Romesco sauce.
I sautéed the zucchini noodles in a bit of olive oil for just a few minutes because I can’t think of anything worse than a soggy swirls of zoodles. Plus, I like them with a bit of crunch to them.
Then all you do is top them with this fabulous red sauce, sprinkle on some Feta cheese crumbles and a few grinds of black pepper, and a delicious (and low carb) meal is yours in just minutes!
If you don’t have a tool to spiral your zucchini, no worries: use a vegetable peeler to peel ribbons of zucchini. Instead of spaghetti-like strands of zucchini, you’ll have fettuccine-like strands!
Whether or not you’re cutting back on carbs, Zoodles with Romesco Sauce makes a fabulously flavorful dish that is easy to make. Savor this simple dish soon!
Patricia Conte/Grab a Plate
Yields Serves 2-4
5 based on 10 review(s)
- 4 zucchini, ends trimmed
- 2 Roma tomatoes, cored
- 6 ounces jarred roasted red peppers packed in oil, drained
- 1/2 cup toasted almonds
- 2 garlic cloves
- 1 tablespoon fresh parsley
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon ground black peppers
- 1/4 cup olive oil, plus 1 tablespoon
- Feta cheese as garnish
- Spiral the zucchini (or use a vegetable peeler to create flat ribbons from the zucchini) and set aside.
- Add the tomatoes, roasted red peppers, almonds, garlic, parsley, smoked paprika, red pepper flakes, salt, and black pepper to a food processor. Blend, and drizzle the 1/4 cup olive oil into the mixture, until smooth.
- Remove and set aside.
- Add the remaining tablespoon of olive oil to a skillet over medium heat. When hot, add the zucchini and cook, tossing occasionally, for about 3 minutes.
- Remove and divide between plates.
- Serve with the Romesco sauce dolloped over the top. Garnish with the Feta cheese and some black pepper.