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Parmesan cheese is the perfect accompaniment to your creamy ricotta and sun-dried tomato zoodles. It adds a savory depth that enhances the overall flavor profile of this dish. The nutty, salty notes of freshly grated Parmesan create a beautiful contrast with the richness of the ricotta and the sweetness of the sun-dried tomatoes. As you prepare your zoodles, don’t forget to have some Parmesan ready to sprinkle on top just before serving.

Creamy Ricotta and Sun-Dried Tomato Zoodles

Discover the deliciously healthy world of zucchini noodles with this Creamy Ricotta and Sun-Dried Tomato Zoodles recipe! This dish combines the freshness of spiralized zucchini, creamy ricotta cheese, and flavorful sun-dried tomatoes for a satisfying meal that doesn't compromise on taste. Packed with nutrients and quick to prepare, it's a perfect choice for busy weeknights or special occasions. Dive into this culinary delight and enjoy a guilt-free indulgence!
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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 grated Parmesan cheese

1/4 cup fresh basil leaves (chopped)

1 tablespoon olive oil

Salt and black pepper to taste

1/2 teaspoon red pepper flakes (optional)

Additional basil leaves for garnish

Instructions
 

Prepare the Zoodles: Start by spiralizing the zucchini into zoodles using a spiralizer. If you don’t have one, you can use a vegetable peeler to create thin strips. Set the zoodles aside.

    Make the Creamy Sauce: In a medium bowl, combine the ricotta cheese, grated Parmesan cheese, minced garlic, chopped sun-dried tomatoes, fresh basil, salt, pepper, and red pepper flakes (if using). Mix well until all the ingredients are combined into a creamy consistency.

      Sauté the Zoodles: In a large skillet, heat the olive oil over medium heat. Add the zoodles and sauté for about 2-3 minutes until they start to soften but remain slightly crisp.

        Combine: Remove the skillet from heat, and add the creamy ricotta mixture to the zoodles. Toss gently until the zoodles are evenly coated with the creamy sauce. The residual heat will warm the sauce through without cooking it too much.

          Serve: Divide the creamy zoodles into serving bowls. Garnish with additional fresh basil leaves and, if desired, a sprinkle of red pepper flakes for a bit of heat.

            Enjoy: Serve immediately for a delicious and satisfying meal that’s both creamy and fresh!

              Prep Time, Total Time, Servings: 10 min | 15 min | Serves 2-4