For the zucchini noodles:

1) In a medium skillet, heat the olive oil over medium heat. Add the zucchini noodles and cook, stirring,
for 2 to 3 minutes.
2) Transfer the zucchini noodles to a bowl and add the romesco sauce. Toss to thoroughly coat the
noodles.
3) Finish with the parsley and cheese and twirl your zoodles with zeal!

For the Romesco Sauce (makes ¾ cup of sauce):

1) Preheat the broiler or heat a grill to medium-high heat.
2) 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 food processor as well.
3) Add the smoked paprika, cumin, salt, and olive oil and process until smooth. Add the pine nuts and
pulse until combined but the nuts still have some texture.
4) Store the sauce in a sealed container in the refrigerator for up to 10 days. Toss it with veggie noodles
or cooked proteins, or use it as a dressing.