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.