These creamy and luscious Mediterranean-inspired zucchini noodles come together in only thirty minutes!
Your weeknight pasta just got a serious upgrade! While the sauce straight from the jar is far more convenient and speedy to prepare, I always find the flavor of homemade pasta sauces to have far more depth and richness. And this Greek yogurt roasted red pepper sauce is no exception!
This zucchini noodle pasta is a fun and colorful dish that’s easy to make and hard to put down. Whether you’re cutting carbs, embracing gluten-free or keto living, or just looking for a fresh way to enjoy your veggies, this recipe delivers big on flavor and simplicity. It’s creamy, tangy, and perfectly savory, thanks to the roasted red peppers, Greek yogurt, and a sprinkle of feta cheese.
Think of this pasta as comfort food on a Mediterranean vacation, but without the plane ticket! Plus, the whole meal comes together in thirty minutes, making it a solid weeknight dinner for your rotation. Minimal ingredients, maximum flavor, and a garnish of basil for good measure. What’s not to love?
Is Zucchini with Roasted Red Pepper Pasta Sauce Healthy?
This dish is a great way to sneak in more veggies without sacrificing indulgence. Zucchini is low in calories and packed with fiber, while the Greek yogurt adds a dose of protein and probiotics. The roasted red peppers are a source of vitamin C. Even the olive oil and garlic bring heart-healthy fats and immune-boosting benefits to the table.
Thinking of upping the health factor further? Opt for nonfat Greek yogurt (but check for no added sugars if you’re keto), or try a dairy-free alternative like coconut yogurt and dairy-free feta for a vegan twist. Need less salt? Rinse the zucchini noodles well to remove any salt (don’t forget to pat them dry afterward), and adjust the feta to taste.
All the Ways To Make Zucchini Noodles
Zucchini noodles (or “zoodles”) are a blank canvas for culinary creativity, and there’s more than one way to spiralize them! If you’ve got a countertop spiralizer, you’re already halfway there. But don’t worry if you don’t own one.
A handheld spiralizer works just as well, but you can also use a julienne peeler to achieve the same result. If you don’t have any of these kitchen gadgets, simply use a mandoline or thinly slice the zucchini before chopping it into strands will do the job.
To nail the perfect zucchini noodles, go for medium-sized zucchinis (not too small or oversized). Once spiralized, salting and draining the noodles is a must to avoid watery disasters. If you want a bit more texture, toss the zoodles lightly in olive oil before cooking. The trick is to cook them just enough to warm them through.
How To Make Ahead And Store
Store the sauce and zucchini noodles separately for best results. Keep the sauce in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 3 months. Zoodles can be refrigerated for 2 to 3 days but don’t freeze well as they tend to get mushy.
Serving Suggestions
This colorful low-carb pasta is a meal in itself, but if you want to add a few side dishes here and there, I have a few ideas! Firstly, pasta dishes are always improved with a Caprese Salad or Tomato-Cucumber-Mozzarella Salad on the side.
If you’re looking to up the protein further, I can’t recommend this pasta with sliced Cilantro-Lime Chicken on top enough. To make this pasta feel like a warm hug, try making your own meatballs to coat in that rich, creamy sauce. These Eggplant Meatballs, these Mozzarella-Stuffed Meatballs, and these Italian Sausage Meatballs are all winners.
Ingredients
For Noodles:
- 4 medium zucchini spiralized
- Salt
For the Sauce:
- 1/2 cup + 2 tablespoons plain Greek yogurt
- 1/4 cup canned roasted red peppers drained, sliced, and tightly packed
- 1 tablespoon olive oil
- 1 tablespoon garlic minced
- Salt to taste
- Black pepper to taste
- 1/2 cup feta cheese
- Fresh basil thinly sliced
Instructions
- Set a strainer or fine mesh sieve over a large bowl and add zucchini noodles. Cover with a few pinches of salt and toss to coat evenly. Let noodles sit in strainer for 20 to 30 minutes to release moisture. Stir them around a few times while they strain.
- While the noodles strain, make the sauce. Add canned roasted red peppers, olive oil, garlic, salt, and pepper into a small food processor and blend until smooth and creamy. Let stand for 10 minutes to thicken up.
- When the noodles are ready, remove from strainer and pat dry with paper towels. Heat a pan on high heat, then add zucchini noodles and sauté until they are lightly browned, about 5 to 7 minutes.
- Reduce heat to medium low, add sauce, and cook until the sauce has warmed through.
- Portion pasta into 2 bowls, then garnish with fresh basil and feta cheese.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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