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In the contemporary culinary landscape, where health-conscious eating trends dominate, zucchini noodles—affectionately known as "zoodles"—have emerged as a popular low-carb substitute for traditional pasta. This shift towards lighter, vegetable-based dishes has made zoodles not only a staple for those seeking to reduce carbohydrate intake but also a favorite among food enthusiasts looking to embrace a fresh and nutritious dining experience. Among the myriad of recipes that utilize zoodles, Creamy Ricotta and Sun-Dried Tomato Zoodles stands out as a deliciously satisfying option that beautifully combines flavors and textures.

Creamy Ricotta and Sun-Dried Tomato Zoodles

Indulge in a deliciously guilt-free meal with Creamy Ricotta and Sun-Dried Tomato Zoodles! This vibrant dish swaps traditional pasta for nutritious zucchini noodles, infused with creamy ricotta and tangy sun-dried tomatoes. Packed with flavor and essential nutrients, it's perfect for a quick dinner or a charming lunch. Easy to prepare, this recipe showcases the delightful combination of fresh ingredients and delectable flavors. Enjoy a satisfying and healthy dining experience that you'll crave again and again!
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Ingredients
  

4 medium zucchinis, spiralized (or use a vegetable peeler for ribbons)

1 cup fresh ricotta cheese

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

1/4 cup grated Parmesan cheese

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil leaves, for garnish

Crushed red pepper flakes (optional, for a spicy kick)

Instructions
 

Spiralize the Zucchinis: Using a spiralizer, create noodle shapes from the zucchinis. If you don’t have one, you can use a vegetable peeler to make thin strips. Set aside.

    Heat Olive Oil: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds or until fragrant. Be careful not to burn the garlic.

      Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and Italian seasoning. Cook for another 2-3 minutes to heat through and release the flavors.

        Combine Zoodles: Add the spiralized zucchini to the skillet. Toss gently for 3-5 minutes, or until the zucchini is slightly cooked but still al dente. Remove from heat.

          Make the Ricotta Sauce: In a medium bowl, combine the ricotta cheese, grated Parmesan, and a good pinch of salt and pepper. Mix until well blended and creamy.

            Combine and Serve: Add the ricotta mixture to the skillet with the zoodles. Toss until the noodles are thoroughly coated with the creamy sauce. If the mixture is too thick, you can add a splash of the sun-dried tomato oil or a bit of pasta water for a smoother consistency.

              Garnish and Enjoy: Plate the zoodles and sprinkle with fresh basil leaves and crushed red pepper flakes if desired. Serve immediately.

                Prep Time, Total Time, Servings: 15 min | 25 min | 4 servings