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To create the base of this dish, you'll first want to prepare your zoodles—spiralized zucchini noodles that serve as a healthy, low-carb alternative to traditional pasta. You can spiralize zucchini using three common methods:

Creamy Ricotta and Sun-Dried Tomato Zoodles

Discover the delicious world of zoodles with this Creamy Ricotta and Sun-Dried Tomato recipe! Zoodles, or zucchini noodles, are a healthy, low-carb alternative to traditional pasta, bursting with nutrients and flavor. This quick and easy dish combines the creaminess of ricotta cheese with sweet sun-dried tomatoes, making it perfect for busy weeknights or leisurely weekends. Packed with vitamins and versatile enough for customization, it's a satisfying meal everyone will love. Dive into this wholesome recipe and enjoy a burst of flavor in every bite!
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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 chopped)

2 cloves garlic (minced)

1/4 cup fresh basil leaves (chopped)

2 tablespoons olive oil

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

Salt and pepper to taste

1/4 cup grated Parmesan cheese (for garnish)

Instructions
 

Prepare Zoodles: Start by spiralizing the zucchini into thin zoodles using a spiralizer or a julienne peeler. If you don’t have one, you can also use a vegetable peeler to create thin ribbons. Place the zoodles in a colander and sprinkle lightly with salt. Allow them to rest for about 10 minutes to draw out excess moisture.

    Prepare the Ricotta Sauce: In a medium mixing bowl, combine ricotta cheese, minced garlic, red pepper flakes (if using), and a pinch of salt and pepper. Mix well until smooth and creamy, then fold in the chopped sun-dried tomatoes and fresh basil. Set aside.

      Sauté Zoodles: In a large skillet, heat olive oil over medium heat. Pat the zoodles dry with paper towels to remove excess moisture and add them to the skillet. Sauté for about 3-4 minutes, tossing frequently, until the zoodles are tender but still have a slight crunch.

        Combine Zoodles and Sauce: Lower the heat and add the ricotta mixture to the sautéed zoodles. Toss gently to coat the zoodles in the creamy sauce. Cook for an additional 1-2 minutes until heated through, being careful not to overcook the zoodles.

          Serve: Divide the creamy zoodles onto plates. Garnish with grated Parmesan cheese and additional fresh basil if desired. Drizzle with a little extra olive oil and season with salt and pepper to taste.

            Enjoy: Serve immediately while warm for the best flavor and texture!

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