Zucchini Noodles with Roasted Red Pepper Sauce
Zucchini Noodles with Roasted Red Pepper Sauce is the ultimate quick and easy 15-minute healthy meal. Vegetarian, Low Carb, Gluten Free.
Servings: 4
Equipment
Ingredients
- 4 Zucchini. --spiralized into noodles
- 2 tbsp Olive Oil --divided
- ¾ cup Onion .-- Finely diced.
- 3 cloves Garlic. --Freshly Minced.
- 12 oz Roasted Red Peppers --Drained and then roughly chopped.
- 1 tbsp Tomato Paste
- ½ tsp Salt
- ¼ tsp Pepper
- ½ tsp Oregano
- ½ tsp Basil
- ¼ tsp Red Pepper Flakes
- ⅓ cup Vegetable Broth
- ⅓ cup Parmesan Cheese --Freshly grated.
Optional: Heavy Cream, Half and Half, or Coconut Milk for the sauce
Instructions
- Prepare. Gather your ingredients as indicated. If you have not done so, spiralize your zucchini, chop your onion, and mince your garlic.
- Sauté. Preheat a tablespoon of olive oil in a large skillet on medium heat for one minute. Add the onion and sauté it until soft and translucent (about two minutes). Then you can add the minced garlic, oregano, basil, and red pepper flakes sauté until fragrant (about a minute or two).
- Sauce. Stir in the roasted red peppers and tomato paste sauce and continue to cook the ingredients for one minute. Then you can stir in the vegetable broth and simmer the ingredients for five minutes to thicken.
- Blend. Turn the heat off and let the ingredients sit for a minute or so to cool down enough to handle if the sauce is too hot. Transfer the ingredients to your food processor (or blender). Process or blend the sauce until silky smooth for the best texture.
- Zucchini. In a clean skillet, heat the remaining olive oil on medium heat for one minute. Then you can add in the zucchini noodles and cook until tender.
- Serve. You can transfer the zucchini noodles to a large bowl or serve from the skillet. To do so, simply pour the sauce over the noodles and toss the ingredients and serve.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. To make this recipe fully vegan, please make sure that you are using fully vegan ingredients.
See Foodwineandlove.com for details on this recipe.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. To make this recipe fully vegan, please make sure that you are using fully vegan ingredients.
See Foodwineandlove.com for details on this recipe.
originally posted:
June 22, 2026*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Calories: 164kcal | Carbohydrates: 14g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 1863mg | Potassium: 743mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1045IU | Vitamin C: 78mg | Calcium: 182mg | Iron: 2mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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