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In recent years, zoodles, or zucchini noodles, have surged in popularity as a healthy and versatile alternative to traditional pasta. As more people seek nutritious options that align with their dietary preferences, zoodles have become a favorite among health enthusiasts, busy families, and gourmet cooks alike. These spiralized strands of zucchini not only provide a low-calorie base for various dishes but also adapt beautifully to a myriad of sauces and flavors, making them a perfect canvas for creativity in the kitchen.

Creamy Sun-Dried Tomato Zoodles

Discover the delicious world of Creamy Sun-Dried Tomato Zoodles, a healthy twist on traditional pasta. Perfect for busy weeknights or elegant dinner gatherings, these spiralized zucchini noodles are low-calorie and gluten-free. They soak up the rich, creamy sauce made with sun-dried tomatoes, garlic, and Parmesan, balancing indulgence and nutrition. Embrace creativity in the kitchen and enjoy a nourishing meal that’s easy to prepare and full of flavor!
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Ingredients
  

4 medium zucchini, spiralized into zoodles

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

1 cup heavy cream

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper, to taste

2 tablespoons olive oil

Fresh basil leaves, for garnish

Instructions
 

Prepare the Zoodles: Use a spiralizer to turn the zucchini into zoodles. Place them in a colander, sprinkle with a little salt, and let them sit for about 10-15 minutes to draw out excess moisture. Rinse and pat dry.

    Make the Creamy Sauce: In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

      Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and Italian seasoning. Cook for 2-3 minutes, allowing the flavors to marry.

        Integrate the Cream and Cheese: Pour in the heavy cream and stir well. Bring to a simmer and cook for about 3-4 minutes, then slowly whisk in the Parmesan cheese until it melts and the sauce thickens. Season with salt and pepper to taste.

          Combine with Zoodles: Add the zoodles to the skillet, tossing them in the creamy sauce. Cook for another 2-3 minutes, just until the zoodles are tender yet still al dente.

            Serve: Remove from heat, garnish with fresh basil leaves, and additional Parmesan if desired.

              Enjoy: Plate your Creamy Sun-Dried Tomato Zoodles and serve immediately!

                Prep Time, Total Time, Servings: 10 minutes | 25 minutes | Serves 4