CREAMY ROASTED RED PEPPER PASTA
Cook Time: 20 minutes | Serves: 4-5
Ingredients:
For the Roasted Red Pepper Sauce:
- 1 (12 oz.) jar roasted red peppers, drained*
- 1 shallot, chopped
- 2 cloves garlic
- 2 Tablespoons olive oil
- 1 Tablespoon red wine vinegar
- 3/4 teaspoon salt from McCormick® Sea Salt Grinder
- 1/2 teaspoon Black Pepper, Coarse Ground
- 1/2 teaspoon Italian Seasoning
- 1/4 teaspoon Red Pepper Flakes, Crushed
For serving:
1 lb. Zoodles Thick Slices (I use a Veggie peeler for these)
1/4 cup freshly grated parmesan cheese
1/4 cup fresh basil leaves
Directions
For the Roasted Red Pepper Sauce:
In a large blender or food processor, combine all ingredients and blend for 1-2 minutes. Set aside.
For serving:
Cook zoodle fettuccini noodles approx. 3 – 4 minutes till tender. Drain and return to pot. Pour roasted red pepper sauce over top, and toss until well combined.
Serve in individual serving bowls. Sprinkle with fresh Parmesan and basil leaves, if desired.
TIP As a substitute for jarred peppers, you can also use 3 roasted red bell peppers, with skins removed.
