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In the realm of healthy cooking, zoodles—zucchini noodles—have emerged as a game changer. As more people seek alternatives to traditional pasta, zoodles have gained immense popularity, allowing for guilt-free indulgence without compromising on taste. The rising trend of low-carb diets has propelled zoodles to the forefront of culinary creativity, enabling home cooks to explore innovative dishes that satisfy cravings without the extra calories.

Creamy Ricotta and Sun-Dried Tomato Zoodles

Discover the delightful world of low-carb cooking with Creamy Ricotta and Sun-Dried Tomato Zoodles! This delicious recipe transforms zucchini into satisfying noodles, pairing them with rich ricotta cheese and flavorful sun-dried tomatoes for a healthy pasta alternative. Packed with nutrients and easy to prepare, this dish is perfect for anyone seeking to indulge guilt-free. Learn how to create this culinary masterpiece and explore variations to suit your taste!
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Ingredients
  

4 medium zucchini, spiralized into zoodles

1 cup ricotta cheese

1/2 cup sun-dried tomatoes, chopped (oil-packed for added flavor)

1/4 cup grated Parmesan cheese

2 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon fresh basil, chopped (plus more for garnish)

1/2 teaspoon red pepper flakes (optional, for a kick)

Salt and pepper to taste

Instructions
 

Prepare the Zoodles: Start by spiralizing the zucchini into zoodles using a spiralizer. Lay the zoodles on a clean kitchen towel and sprinkle with a pinch of salt. Let them sit for about 10 minutes to draw out excess moisture.

    Make the Sauce: In a medium mixing bowl, combine the ricotta cheese, chopped sun-dried tomatoes, grated Parmesan cheese, minced garlic, olive oil, and fresh basil. Mix until all the ingredients are well incorporated. Season with salt, pepper, and red pepper flakes (if using) to taste.

      Sauté the Zoodles: In a large skillet, heat a drizzle of olive oil over medium heat. Add the zoodles and sauté for 2-3 minutes, just until they begin to soften but still have texture. Avoid overcooking to prevent them from becoming mushy.

        Combine and Serve: Remove the skillet from the heat. Gently fold the creamy ricotta mixture into the sautéed zoodles, allowing the heat to warm the sauce. Stir until everything is well combined and the zoodles are coated in the creamy goodness.

          Plate and Garnish: Serve the Creamy Ricotta and Sun-Dried Tomato Zoodles warm in bowls. Sprinkle with extra basil and a little more Parmesan cheese for finishing touches. Enjoy immediately!

            Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4