Golden Pepper & Parmesan Zucchini Pasta
Can we have a little celebration for warm weather?! Thank God it’s finally warm out! As much as I love snow and winter and snuggling by the fire, after a few late snow storms, I’ve been Winter-ed out! Especially with all the dirty, wet slush that gets all over the place. My car, boots, shoes and just about everything else I own has been coated in that post snow storm gray dirt film. Fun.
But today? Toady was 65 F and sunny (crazy that last Thurs I was off due to 8″ of snow). And to celebrate this glorious change in the weather, I whipped up a light Golden Pepper Pasta Sauce and tossed it with zucchini noodles. Light, fresh, cheery and perfectly delicious. Just the way a Spring dinner should be!
Not only is the color of this sauce amazing, but so is the flavor. I roasted yellow and orange peppers and pureed them with some garlic, creamy ricotta cheese and salty, nutty parmesan for a really quick and easy pasta sauce. It was really fresh tasting – didn’t have that slow-cooked flavor which was a welcome change. And just that tiny bit of ricotta gave the sauce a really creamy and thick consistency which was great for coating the noodles!
I opted to use some spiralized zucchini noodles in the place of pasta – just to continue with that whole “it’s Spring and I want light and fresh food” theme. They were pretty delicious. But if you wanted to toss this with regular spaghetti or other noodles, that’d work too! Either way, this is definitely a super quick and healthy pasta sauce to make! Enjoy!
- 2 yellow peppers
- 1 clove garlic
- 1/2 cup grated parmesan cheese + more for serving
- 1/3 cup ricotta cheese
- 1/2 tsp salt and pepper
- 1/4 cup fresh basil, roughly chopped
- 2 medium zucchini
- Using a spiralizer or julienne peeler, slice/cut your zucchini into spaghetti like strands. Set aside
- Pre heat broiled to high and place oven rack on the top most notch. Place both peppers in the oven underneath the broiled. Cook until skins are just blackened and blistered – about 2-3 minutes per side. This happens quickly, so don’t leave the kitchen while you broil the peppers.
- Remove peppers from oven and allow to cool. Once cool enough to handle, peel away the blackened skin (though you can eat this if you’d like a charred flavor). Remove stem and seeds and roughly chop.
- Place the peppers, garlic, parmesan cheese, ricotta cheese, salt and pepper into the bowl of a food processor. Process for about 30 seconds. Taste and adjust for seasonings. Process a few seconds more or until sauce is completely pureed.
- Heat a large sauté pan over medium high heat. Add in the pepper sauce and cook for about 7 minutes or until thickened slightly (water will be release from the zucchini when it’s cooked so sauce should be thick to prevent it from getting to watery).
- Add in the zucchini and cook for about 1-2 minutes or until zucchini is just barely tender. Toss with chopped basil and any extra parmesan cheese desired. Serve immediately!