This fresh low carb "pasta" dish is so satisfying, you won't even miss the noodles. For this recipe, I take advantage of zucchinis versatility and transform it into a vegetable based "pasta."
Why You'll Love This Roasted Pepper & Zucchini Pasta
- This dish is incredibly healthy. It is low carb, PACKED with nutritious veggies, and you can easily control the amount of oil used.
- Customizable. While Roasted Pepper & Zucchini Pasta was intended to be vegetarian, you can add any protein that you would like. Meatballs or grilled chicken would be fantastic! The addition of protein would still keep this dish low carb.
- Garden friendly and seasonal. If you're a gardener, you probably grow most of these ingredients right in your back yard. Even better, these veggies are all in season right around the same time!
Let's Make Roasted Pepper & Zucchini Pasta!
- Cut ends off Zucchini and then slice vegetable until you get ½" flat piece and then you will salt them generously and let them sit for 30 minutes.
- Coat bell peppers generously with EVOO - rub in oil and place in oven at 425 degrees for 25 minutes or until you see the peppers have a char on them. You will need a sheet pan as I used or a baking dish.
- After peppers are done cooking place them in a bowl or put them in Ziplock bag for 15 minutes to sweat and then next step would be to peel away the charred skin and diced up the peppers for the dish.
4. Next remove water and salt from Zucchini and wipe away excess salt and using a knife cut your strips of "pasta" (AKA Zucchini)
5. Sliced your onion and sauté over medium heat until they are translucent, then add in garlic, zucchini, Italian seasoning and cook for 3-4 minutes.
6. Optional, warm marinara sauce up in a separate pot
7. Next season with salt and pepper to taste then the Nutritional Yeast and cook for one minutes and then you add in your Sauce and cook to incorporate and top with basil and serve.
Recipe
Roasted Pepper & Zucchini Pasta
Equipment
- Oven
- Frying Pan
- Sheet Pan
Ingredients
- 2 Zucchini's
- 2 tablespoon Extra Virgin Olive Oil
- 2-3 Bell Peppers
- 2 Basil Leaves
- 1-2 tablespoon Garlic minced
- 1 ½ teaspoon Italian Seasoning
- 1 ½ cup Marinara Sauce
- 1 ½ tablespoon Nutritional Yeast
- Salt and Pepper
- 1 Onion diced
Instructions
- Cut ends off Zucchini and then slice vegetable until you get ½" flat piece and then you will salt them generously and let them sit for 30 minutes.
- Coat bell peppers generously with Olive Oil and place in oven on a sheet pan at 425℉ for 25 minutes (or until you see a char on peppers).
- After peppers are done cooking place them in a bowl or put them in Ziplock bag for 15 minutes to sweat them. Then, peel away the charred skin and dice up the peppers.
- Remove water and salt from Zucchini and wipe away excess salt with a paper towel. Cut into strips of pasta (AKA Zucchini).
- Slice your onion and sauté over medium heat until they are translucent. Add in garlic, zucchini, Italian seasoning and cook for 3-4 minutes.
- Optional, warm marinara sauce up in a separate pot
- Season with salt and pepper to taste then add in the Nutritional Yeast. Add in your marinara sauce and cook to incorporate. Top with basil and serve.
Nutrition
Cooking Tips for the Best Roasted Pepper & Zucchini Pasta
- When picking zucchini, opt for the freshest possible. Avoid overly ripe or soft vegetables. A fresh, firm zucchini will allow the "pasta" to hold up better to cooking.
- Nutritional yeast will give the Roasted Pepper & Zucchini Pasta a savory, lightly cheesy flavor without using any dairy. If your grocery store doesn't carry this, you can purchase some here!*
- This recipe calls for "marinara" as it's own ingredient. Feel free to make your own or buy right from the store! No shame here!
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David Speicher says
My question is you have a grape tomato with extra-virgin olive oil, basil, oregano, black pepper, and minced garlic and salt recipe but how much of the basil oregano and black pepper do you use? Thank you. Can you also add the bell pepper in to the grape tomatoes thank you.
CookitwithTim says
3/4 to 1 tsp of each.