Red Pepper Zucchini Noodles

Creamy Roasted Red Pepper Zucchini Noodles

Ingredients: 3 tsp. olive oil, divided use 2 roasted red bell peppers, chopped ¼ cup soft goat or feta cheese (about 1 oz.) (optional) ½ cup onion, chopped 3 cloves garlic, chopped 2 medium zucchini (spiralized) ½ tsp. sea salt (or Himalayan salt) Chopped parsley (for garnish; optional)

Tip: You can roast your own red bell peppers by burning the skin off on your stovetop, or you can use roasted red peppers in a jar.

Preparation: 1. Combine 1 tsp. oil, roasted peppers, and cheese; mix well. Set aside. 2. Heat remaining 2 tsp.oil in medium saucepan over medium-high heat. 3. Add onion; cook, stirring frequently, for 3 to 4 minutes, or until onion is translucent. 4. Add garlic; cook, stirring frequently, for 1 minute. Remove from heat. Set aside. 5. Using a vegetable peeler, cut each zucchini into lengthwise strips about ⅛-inch thick. Turn zucchini slightly after cutting each strip to work evenly around the outside, stopping when you hit the seeds at the core. Discard cores. Cut slices lengthwise into ½-inch ribbons. 6. Add zucchini to onion mixture; cook over medium-high heat, stirring frequently, for 2 to 3 minutes, or until zucchini softens, but before it releases liquid. 7. Add salt and roasted pepper mixture; cook, stirring frequently, for 2 to 3 minutes, or until heated through. 8. Divide evenly between two serving plates. Garnish with parsley (if desired); serve immediately.

Yield: 2 servings