Moroccan Zoodles with a Tomato-Harissa Sauce

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Serves 2

INGREDIENTS
1 yellow onion, chopped
2 cloves garlic, minced
¼ cup minced Bellafina peppers
2 zucchinni, zoodled
1 can diced tomatoes (14.5 oz)
3 tablespoons butter
1 tablespoon harissa
½ tsp. Coriander
½ tsp. Cumin
¼ tsp. paprika
¼ tsp. Sumac
1 lemon, juice and zest
½ tsp. Lemon curd (optional)
Salt and pepper, to taste
Toasted sliced almonds, for garnish
Parsley, for garnish

INSTRUCTIONS

Squeeze zoodles in paper towels to remove excess moisture.*

Melt 2 tablespoons butter in large cast iron skillet over medium-high heat and add onion and Bellafina pepper. Cook 2-3 minutes until they are soft and add garlic. Cook 1 minute until fragrant. Add the can of diced tomatoes, all spices and lemon zest and bring to a boil. Reduce heat and simmer for 15-20 minutes until sauce thickens.

Transfer sauce to a smaller bowl and use an immersion blender to blend up and make a thick sauce texture. Add back to pan and add lemon juice and 1 tablespoon butter until melted.

Toss zoodles in sauce and cook 3-5 minutes more until they soften. Season with salt and pepper if needed.

Transfer to serving plate and garnish with toasted almonds and parsley if you want.

NOTES
*I then salted them thoroughly and put them on a cooking rack over paper towels. I let them sit for about 15 minutes, then I pressed them with paper towels to remove as much moisture as possible. (I don’t know if this is necessary, but I just didn’t want my sauce to be watery!)

Slightly adapted from a recipe by Whitney from thatsquareplate.com