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In recent years, zoodles—spaghetti-like noodles made from spiralized zucchini—have gained popularity as a healthful alternative to traditional pasta. This trend reflects a growing desire for lighter, lower-carb meals that don’t compromise on taste. Zoodles offer a versatile base for a variety of sauces and toppings, making them an ideal choice for those looking to reduce their carbohydrate intake or simply incorporate more vegetables into their diet.

Creamy Sun-Dried Tomato Zoodles

Discover a delicious and healthy twist on pasta with Creamy Sun-Dried Tomato Zoodles! These spiralized zucchini noodles offer a satisfying, low-carb alternative that doesn’t compromise on flavor. Paired with a rich sauce of sun-dried tomatoes, creamy goodness, and fresh herbs, this dish is perfect for busy weeknights or special occasions. Plus, it's easy to customize for any dietary needs, making it a fantastic option for everyone. Enjoy the vibrant flavors and nutritious benefits of this creative meal!
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Ingredients
  

4 medium zucchinis, spiralized into zoodles

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

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

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

3 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon dried oregano

1 teaspoon red pepper flakes (optional, for heat)

Salt and pepper, to taste

Fresh basil leaves, for garnish

Instructions
 

Prepare the Zoodles: Using a spiralizer, transform the zucchinis into zoodles. Place them in a colander and sprinkle with salt. Let them sit for about 15 minutes to release excess moisture. After 15 minutes, pat the zoodles dry with paper towels.

    Sauté Garlic and Sun-Dried Tomatoes: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the chopped sun-dried tomatoes and cook for 2-3 minutes, allowing the flavors to meld.

      Create the Creamy Sauce: Lower the heat and pour the heavy cream into the skillet with the garlic and sun-dried tomatoes. Mix well and let it simmer gently for about 5 minutes. Stir in the grated Parmesan cheese (or nutritional yeast) until melted and creamy.

        Season the Sauce: Add the dried oregano, red pepper flakes (if using), salt, and pepper to taste. Allow the sauce to thicken slightly, adjusting the heat as necessary to avoid boiling.

          Add Zoodles: Gently fold the zoodles into the creamy sauce, tossing to ensure they are well coated. Cook for an additional 2-3 minutes, until the zoodles are heated through but still al dente (do not overcook, or they will become mushy).

            Serve: Remove from heat and transfer the Creamy Sun-Dried Tomato Zoodles to serving plates. Garnish with fresh basil leaves and an extra sprinkle of Parmesan, if desired.

              Enjoy: Serve immediately as a delightful vegetarian main dish or a side, and enjoy the creamy, rich flavors!

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