Zucchini Noodles With Red Pepper and Goat Cheese Alfredo

By TPMay

Ingredients

• For the Sauce
• 3 large red bell peppers, roasted, peeled and seeded
• 2 pounds zucchini, washed
• 1 tablespoon salt
• 3 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• For the Noodles
• Water
• 2 pounds zucchini, washed
• 1 tablespoon salt
• 3 tablespoons olive oil
• For Garnish
• Fresh basil leaves, julienned
• 1 ounce soft goat cheese, crumbled

Preparation

Step 1

For the Sauce: Place roasted peppers, goat cheese, garlic and olive oil in a blender and blend until smooth. Season with salt and pepper; set aside.

For the Noodles: Bring a saucepan of tap water to a boil; season with 1 tablespoon salt. Cut the ends off the zucchini. Use the smallest blade of the Spiralizer (spiral slicer for vegetables) to cut zucchini into noodles. Transfer to a large colander and place in kitchen sink. Slowly pour the salted boiling water over the zucchini noodles to warm and soften them. Drain well. Transfer noodles to a serving bowl and toss with olive oil.
To serve: Pour the sauce over the noodles and toss to coat. Garnish with basil and crumbled goat cheese.