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Zoodles are made by spiralizing fresh zucchini into long, noodle-like strands, offering a wonderful low-carb alternative to traditional pasta. The process of transforming zucchini into zoodles is not just about creating a trendy dish; it's also about embracing a healthier lifestyle. Zucchini is low in calories and high in water content, making it an excellent choice for those looking to reduce their caloric intake without sacrificing volume or satisfaction in their meals.

Creamy Sun-Dried Tomato Zoodles

Experience a culinary delight with creamy sun-dried tomato zoodles, a healthy twist on traditional pasta! This recipe features vibrant, spiralized zucchini noodles paired with a rich, creamy sauce infused with sun-dried tomatoes and fresh basil. Perfect for various diets, it's easy to customize with dairy-free or vegan options. Enjoy a dish that's not only satisfying and indulgent but also packed with nutrients. Discover this flavorful recipe and elevate your healthy cooking game!
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Ingredients
  

4 medium zucchinis (spiralized into zoodles)

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

1 cup heavy cream (or coconut cream for a dairy-free alternative)

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

3 cloves garlic (minced)

1/4 cup fresh basil leaves (chopped, plus extra for garnish)

1/4 teaspoon red pepper flakes (adjust according to your spice preference)

Salt and pepper (to taste)

2 tablespoons olive oil

Optional: toasted pine nuts for garnish

Instructions
 

Prepare the Zoodles: Begin by spiralizing the zucchinis using a spiralizer to create zoodles. After spiralizing, lay the zoodles on a clean kitchen towel to absorb excess moisture, which will help prevent a watery dish.

    Sauté Garlic and Sun-Dried Tomatoes: In a large skillet, heat the olive oil over medium heat. Once the oil is shimmering, add in the minced garlic and sauté for about 30 seconds until it becomes fragrant. Then, incorporate the chopped sun-dried tomatoes and sauté together for an additional 2-3 minutes, allowing the flavors to meld.

      Create the Creamy Sauce: Lower the heat to low, and add the heavy cream (or coconut cream) to the skillet, stirring well to combine. Let the mixture gently simmer, and gradually whisk in the grated Parmesan cheese (or nutritional yeast). Continue to stir until the cheese is fully melted and the sauce is rich and creamy. Enhance the flavor by adding red pepper flakes, salt, and pepper to taste.

        Incorporate Zoodles: Turn the heat back up to medium and introduce the prepared zoodles into the skillet. Gently toss the zoodles in the creamy sauce, cooking for approximately 2-3 minutes until they are tender but still have a slight al dente bite.

          Add Fresh Basil: Remove the skillet from the heat and fold in the chopped fresh basil, ensuring to reserve a few leaves for garnishing. Stir the mixture to ensure the zoodles are thoroughly coated in the creamy tomato sauce.

            Serve: Plate the creamy sun-dried tomato zoodles in bowls or plates. For an added touch of flavor and texture, sprinkle with toasted pine nuts and additional grated Parmesan cheese if desired. Garnish with the reserved fresh basil leaves for a vibrant finishing touch.

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