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In the culinary world, the quest for healthier alternatives to traditional dishes has led to some creative and delightful innovations. One such innovation is the zoodle—zucchini noodles that offer a refreshing take on pasta. Zoodles are not just a trend; they represent a significant shift towards incorporating fresh vegetables into our diets, catering to the growing popularity of low-carb lifestyles. For those seeking a satisfying meal without the heaviness of traditional pasta, zoodles provide a light, nutritious option that doesn’t compromise on flavor.

Creamy Ricotta and Sun-Dried Tomato Zoodles

Discover a delicious and healthy twist on pasta with Creamy Ricotta and Sun-Dried Tomato Zoodles. This vibrant dish combines spiralized zucchini, rich ricotta, and tangy sun-dried tomatoes for a satisfying meal that's low in calories and packed with nutrients. Perfect for busy weeknights or special occasions, this recipe is easy to customize with your favorite proteins or veggies. Enjoy a light yet flavorful dish that caters to various dietary needs. Get ready to indulge in the goodness of zoodles!
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Ingredients
  

4 medium zucchinis, spiralized into zoodles

1 cup ricotta cheese

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

1/4 cup freshly grated Parmesan cheese

2 cloves garlic, minced

2 tablespoons olive oil

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

1/2 teaspoon red pepper flakes (optional, for a bit of spice)

Salt and pepper to taste

Instructions
 

Prepare the Zoodles: Using a spiralizer, turn the zucchini into zoodles. Place the zoodles on a clean kitchen towel and sprinkle them lightly with salt. Allow the zoodles to rest for about 10 minutes; this process helps to draw out excess moisture, which prevents them from becoming soggy.

    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. Stir well until all the ingredients are fully blended. Adjust the seasoning by adding 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 them for 2 to 3 minutes. Cook just until they begin to soften but still retain a bit of crunch. Be careful not to overcook, as you want to avoid mushy zoodles.

        Combine and Serve: Remove the skillet from the heat. Gently incorporate the creamy ricotta mixture into the sautéed zoodles, allowing the residual heat to warm the sauce thoroughly. Stir until the zoodles are evenly coated with that luscious, creamy goodness.

          Plate and Garnish: Serve the Creamy Ricotta and Sun-Dried Tomato Zoodles while they are warm in individual bowls. Finish by sprinkling some extra fresh basil and a touch more grated Parmesan cheese on top for an inviting presentation. Enjoy your delightful dish immediately!

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