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In recent years, zoodles—spiralized zucchini noodles—have emerged as a popular alternative to traditional pasta. As health-conscious dining becomes increasingly mainstream, zoodles offer a fantastic way to enjoy your favorite pasta dishes without the extra calories and carbs. This article will guide you through the delightful process of making Creamy Sun-Dried Tomato Zoodles, a dish that combines the rich, savory flavors of sun-dried tomatoes with a velvety cream sauce, all while keeping health and dietary preferences in mind.

Creamy Sun-Dried Tomato Zoodles

Discover a healthy twist on pasta with Creamy Sun-Dried Tomato Zoodles! This delightful dish features spiralized zucchini noodles combined with rich sun-dried tomatoes and a velvety cream sauce, perfect for those seeking low-carb, gluten-free, or vegan options. Learn to create this flavorful recipe with easy steps and ingredient breakdowns that enhance both taste and nutrition. Embrace the versatility of zoodles and elevate your meals with this deliciously creamy dish. Perfect for any dietary preference!
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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 option)

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

3 cloves garlic (minced)

1/4 cup fresh basil leaves (chopped)

1/4 teaspoon red pepper flakes (adjust to taste)

Salt and pepper (to taste)

2 tablespoons olive oil

Optional: toasted pine nuts for garnish

Instructions
 

Prepare the Zoodles: Start by spiralizing the zucchinis using a spiralizer. Once done, set the zoodles aside on a clean kitchen towel to remove excess moisture.

    Sauté Garlic and Sun-Dried Tomatoes: In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and cook for about 30 seconds until fragrant. Stir in the chopped sun-dried tomatoes and let them sauté for another 2-3 minutes.

      Create the Creamy Sauce: Reduce the heat to low, and pour in the heavy cream. Stir well to combine, allowing it to simmer gently. Gradually whisk in the Parmesan cheese (or nutritional yeast), stirring until the cheese has melted and the sauce is creamy. Add the red pepper flakes, salt, and pepper to taste.

        Incorporate Zoodles: Increase the heat to medium and add the prepared zoodles to the skillet. Toss them in the sauce, cooking for about 2-3 minutes, just until the zoodles are tender but still slightly al dente.

          Add Fresh Basil: Remove the skillet from heat and fold in the fresh basil, reserving a few leaves for garnish. Stir to combine, ensuring the zoodles are well-coated in the creamy sauce.

            Serve: Plate the zoodles, and if desired, sprinkle with toasted pine nuts and extra Parmesan cheese. Garnish with fresh basil leaves for an added flavor boost.

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