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.
Recipe originally posted in 2018.
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 and it had me thinking.
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 21 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.