Let’s be honest, Zucchini Pasta is good, heck I think this recipe is GREAT! But it’s not the same as good old fashioned carb filled delicious pasta. But I’m not 21 anymore, and so I need to make conscious decisions to cut back on carbs and calories, and rev up vegetables and nutritional value without sacrificing flavor. Truth be told with this recipe the only part that I miss is the texture of pasta. This Red Pepper and Goat Cheese sauce is incredibly packed with flavor, creamy and tart, and works excellently on traditional pasta was well. But hey, let’s forget the complex carbs for this meal and do our bodies and health a favor and fill up on vegetables!
Roasted Red Pepper and Goat Cheese with Zucchini Pasta
2 Large Red Peppers
6 oz Goat Cheese
1 Tbsp Olive Oil
1 Medium Onion Diced
2 Cloves of Garlic Diced
4 large Zucchini Cut with spiral slicer for pasta
Red Pepper Flakes
Shredded Parmesan Cheese
For the Chicken:
4 Chicken Breast
Salt and Pepper
2 Tbsps Olive Oil
Heat your oven to 400 degrees. Put your red peppers on a cookie sheet (completely whole) and bake in the oven for 20 minutes. Turn them over once at the 10 minutes mark. The skin of the red peppers will be charred black and the pepper will be soft. Place the peppers in a bowl and cover immediately with plastic wrap. The heat from the peppers trapped under the plastic wrap will steam the peppers and allow the skin to be removed easily once they’ve cooled. Reduce the heat in the oven to 350.
Season the chicken breasts with salt and pepper and place in a baking dish. Top with olive oil and bake in the oven for 20-25 minutes. Depending on the size of your chicken the cook time may vary.
While the red peppers are cooling, heat a large skillet up on high. Add the olive oil and bring to the smoking point. Add the onion and stir. Season with salt. Continue to sauté until the onions are translucent. Add Garlic and cook for another minute until fragrant. Put the onions and garlic in to a blender with the goat cheese. If the red peppers are cool enough to handle, carefully remove the skin, seeds and ribs. Place the roasted red peppers into the blender with the onions, goat cheese, and garlic. Puree on high until completed liquefied. Depending on the size of your red peppers the sauce could be a little thick, thin it out with a tbsp. of olive oil. Season with salt and pepper. Add red pepper flakes to taste.
Bring a large pot of salted water to a boil. Take your zucchini (that was cut into ribbons with your spiral slicer) and place them in to the boiling water for 2-3 minutes. If you cook them too long they will be mushy. Immediately drain the pasta in a colander. In the large pot heat your red pepper sauce up until it is just starting to bubble. Toss in the zucchini pasta and cook for 1-2 minutes. If you cook it too much longer it will release its water making your sauce runny. Serve immediately with chicken and top with shredded parmesan cheese!