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In recent years, the culinary world has seen a significant shift toward healthier eating habits, with many people actively seeking alternatives to traditional pasta. One standout option that has gained immense popularity is zoodles, or zucchini noodles. This innovative ingredient not only caters to those looking to reduce their carbohydrate intake but also encourages the incorporation of more vegetables into our everyday meals. Zoodles are a versatile and nutritious choice, and when paired with a creamy ricotta and sun-dried tomato sauce, they transform into a delectable dish that satisfies both health-conscious diners and pasta enthusiasts alike.

Creamy Ricotta and Sun-Dried Tomato Zoodles

Transform your dinner with this delicious and healthy recipe for creamy ricotta and sun-dried tomato zoodles! These zucchini noodles offer a fantastic low-carb alternative to traditional pasta, ensuring you enjoy a guilt-free meal packed with flavor. The creamy ricotta sauce, enriched with sun-dried tomatoes and fresh basil, brings a delightful twist to your plate. Perfect for any occasion, this dish combines indulgence with nutrition while keeping it easy to make at home.
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Ingredients
  

4 medium zucchini (spiralized into zoodles)

1 cup ricotta cheese

1/2 cup sun-dried tomatoes (packed in oil, drained and finely chopped)

2 cloves garlic (minced)

1/4 cup fresh basil leaves (chopped)

2 tablespoons olive oil

1/4 teaspoon red pepper flakes (optional for a touch of heat)

Salt and freshly ground black pepper, to taste

1/4 cup grated Parmesan cheese (for serving)

Instructions
 

Prepare the Zoodles: Using a spiralizer, julienne peeler, or vegetable peeler, spiralize the zucchini into thin zoodles. Once done, place the zoodles in a colander and sprinkle them lightly with salt. Allow them to rest for about 10 minutes; this process will help to draw out excess moisture for a firmer texture.

    Make the Ricotta Sauce: In a medium mixing bowl, combine ricotta cheese, minced garlic, red pepper flakes (if you choose to include them), and a pinch of salt and pepper. Blend the ingredients with a fork or spoon until they are smooth and creamy. Gently fold in the chopped sun-dried tomatoes and fresh basil, ensuring an even distribution of flavors. Set the sauce aside.

      Sauté the Zoodles: In a large skillet, heat the olive oil over medium heat. After the zoodles have rested, pat them dry using paper towels to eliminate any excess moisture. Add the zoodles to the skillet, sautéing them for about 3-4 minutes while tossing frequently. Aim for a tender yet slightly crunchy texture to keep the zoodles al dente.

        Combine Zoodles with Sauce: Reduce the heat to low and gently incorporate the ricotta sauce into the sautéed zoodles. Toss the mixture carefully to ensure the zoodles are well-coated in the creamy sauce. Cook for an additional 1-2 minutes, just until everything is warmed through, being careful not to overcook the zoodles.

          Serve: Plate the creamy zoodles onto individual dishes. For a finishing touch, garnish each serving with grated Parmesan cheese and additional fresh basil leaves if desired. A light drizzle of extra olive oil adds a nice finish. Adjust the seasoning with more salt and pepper, as needed.

            Enjoy: Serve the dish immediately while it’s warm to experience the best flavor and delightful texture!

              Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 3-4