| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
people
|
Ingredients
- 16 oz. roasted red peppers
- 3 cloves garlic coarsley chopped
- 1 shallot coarsley chopped
- 1/4 cup fresh basil coarsley chopped
- 3 oz. goat cheese
- 1/4 cup freshly grated Parmesan cheese plus more, for serving
- 1/4 cup heavy cream
- 1 tablespoon olive oil
- 4 zucchinis spiralized into noodles
- salt and pepper to taste
Ingredients
|
|
Instructions
- In a blender, add the roasted red peppers, garlic, shallot, fresh basil, goat cheese, Parmesan cheese, and heavy cream. Puree until smooth. Season to taste with salt and pepper. Set aside.
- In a large saute pan over medium heat, add the olive oil. Using tongs, saute the zucchini noodles for 2-3 minutes, until they begin to soften. Add the roasted red pepper sauce, and cook for an additional minute, allowing the sauce to heat through.
- Top with additional Parmesan cheese, and enjoy!
Recipe Notes
Our wine choice: the 2015 Julia James Pinot Noir. This earthy, medium-bodied red is silky and smooth with notes of raspberry and spice. Well-balanced, and an excellent choice to serve with these zucchini noodles. Cheers!
Share this Recipe