Zoodles with Zing: Zucchini Noodles with Romesco Sauce

Instructions

1. 1
   In a medium skillet, heat the olive oil over medium heat. Add the spiralized zucchini noodles and cook, stirring, for 2 to 3 minutes.
2. 2
   Transfer the zucchini noodles to a bowl and add the prepared Romesco sauce. Toss to thoroughly coat the zucchini noodles.
3. 3
   Finish with chopped parsley and an optional sprinkle of grated Pecorino cheese, if desired — and twirl your zoodles with zeal!
4. 4
   Preheat the broiler or heat a grill to medium-high.
5. 5
   Remove seeds and membranes from bell pepper. Broil or grill the bell pepper, tomatoes, and garlic until blistered with a bit of char and soft all the way through. Transfer the tomatoes and garlic to a food processor. Stem and seed the bell pepper and add it to the processor as well.
6. 6
   Add smoked paprika, cumin, salt, and olive oil to the grilled veggies. Process until smooth. Add the pine nuts and pulse until combined — you want some texture.
7. 7
   Store the sauce in a sealed container in the refrigerator for up to 10 days. Toss it with veggie noodles, cooked proteins, or use it as a dressing or dip.