Toss a pinch of salt to help them draw the water out. Toss with pesto sauce and serve over zoodles (that have been microwaved or warmed in a skillet) sprinkle with cheese. Place the zoodles on baking paper, and make sure you do not add on piles. Healthy weeknight cooking doesn’t get much easier than this. Roast vegetables with cooking spray and salt (or other seasonings) at 425F until browned. Just add in all of the ingredients, give it a quick pulse and there you have it. A creamy and paleo-friendly combination of zucchini noodles in roasted garlic cream sauce with grilled chicken, roasted zucchini, mushrooms and spinach.
Toss in the spiralized zucchini, roasted tomatoes and juices with the vinaigrette. In your serving bowl, whisk together 1 TBS olive oil, 1 TBS balsamic vinegar, teaspoon salt and pepper until emulsified.
The roasted red pepper sauce is a cinch to zip up in the food processor or blender. While tomatoes are roasting, use a spiralizer to cut zucchini into long noodles. Line 2 baking sheets with parchment paper coat with cooking spray. The key is to not sauté the noodles for too long, they cook quickly so keep a close eye on them. If you don’t own a spiralizer you an purchase spiralized zucchini noodles at most every grocery store. The vegetable noodle craze is here to stay. Make shoestring fries, beef stroganoff and more from Food Network. Top it off with a little goat cheese and you may never go back to regular pasta noodles again. Use your spiralizer to create 11 amazing recipes that use zucchini noodles, or zoodles. Looking for a healthy way to change up your pasta night? Have you ever tried incorporating zucchini noodles into your dinner routine? It’s time to give it a go starting with this easy and healthy noodles recipe with a zingy roasted red pepper sauce. I have to be honest, I debated even sharing the recipe for these Zucchini Noodles with Roasted Heirloom Tomatoes.