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In the world of healthy eating, finding satisfying dishes that cater to various dietary preferences can be a challenge. Enter the creamy sun-dried tomato zoodles—a delightful dish that not only pleases the palate but also supports a healthier lifestyle. This recipe transforms traditional pasta into a nutrient-dense option by using zucchini noodles, affectionately known as zoodles. With their vibrant flavor and creamy texture, sun-dried tomato zoodles offer a gourmet experience without the guilt associated with conventional pasta.

Creamy Sun-Dried Tomato Zoodles

Discover a deliciously healthy twist on pasta with creamy sun-dried tomato zoodles! This vibrant dish features zucchini noodles, making it a fantastic low-carb and gluten-free alternative. Packed with the concentrated flavors of sun-dried tomatoes, creamy sauce, and fresh spinach, it's easy to prepare and tailored to fit various dietary preferences. Ideal for busy weeknights or leisurely meals, this recipe is sure to become a favorite for anyone looking to embrace nutritious eating without sacrificing taste. Dive into the world of zoodles and enjoy a guilt-free gourmet experience!
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Ingredients
  

4 medium zucchini

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 (optional)

3 cloves garlic, minced

1 cup fresh spinach, roughly chopped

1 tablespoon olive oil

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Prepare the Zoodles: Using a spiralizer, create zucchini noodles (zoodles) from the zucchini. If you don’t have a spiralizer, you can use a vegetable peeler to create thin ribbons. Set aside.

    Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.

      Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for another 2-3 minutes, allowing their flavors to meld with the garlic.

        Make the Creamy Sauce: Pour in the heavy cream (or coconut cream) and add the grated Parmesan cheese, if using. Stir well to combine. Add the Italian seasoning, salt, and pepper. Let the mixture simmer on low heat for about 5 minutes until slightly thickened.

          Incorporate Spinach: Add the chopped spinach to the sauce, and cook until wilted, about 2-3 minutes.

            Add Zoodles: Gently fold the zoodles into the sauce, cooking for an additional 2-3 minutes until the zoodles are tender but still slightly crisp. Be careful not to overcook them!

              Serve: Remove from heat and adjust seasoning as needed. Serve immediately, garnishing with fresh basil leaves for a pop of freshness.

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