Creamy Sun-Dried Tomato Zoodles

In recent years, zoodles—zucchini noodles—have emerged as a popular alternative to traditional pasta, capturing the hearts of health-conscious eaters and pasta lovers alike. These delightful spirals of zucchini not only provide a light, fresh base for your favorite sauces but also offer a wealth of nutritional benefits that make them an appealing choice for anyone looking to enhance their diet. One of the most tantalizing ways to enjoy zoodles is with a creamy sun-dried tomato sauce that elevates the dish, adding rich flavors and a satisfying creaminess that rivals any pasta dish.

Discover a delicious and healthy twist on pasta with creamy sun-dried tomato zoodles, the perfect dish for health enthusiasts and pasta lovers alike. Made from fresh zucchini, this low-carb, gluten-free alternative packs a flavorful punch with a rich and creamy sun-dried tomato sauce. With added nutrition from spinach and the option to include protein or extra veggies, this dish is perfect for a satisfying weeknight meal. Elevate your dining experience with a quick, nutritious recipe that doesn't compromise on taste.

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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 (optional for dairy-free, use nutritional yeast)

3 cloves garlic, minced

1 cup baby spinach

2 tablespoons olive oil

1 teaspoon Italian seasoning

Salt and pepper, to taste

Fresh basil leaves, for garnish

Instructions

Prepare the Zoodles: Using a spiralizer, create zoodles from the zucchinis. If you don't have a spiralizer, you can use a vegetable peeler to create long ribbons. Place the zoodles in a colander, sprinkle with salt, and let them sit for about 10 minutes to release excess moisture.

Make the Creamy Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned.

Add Sun-Dried Tomatoes & Cream: Stir in the chopped sun-dried tomatoes and cook for another 2 minutes. Reduce the heat to low, then pour in the heavy cream. Mix well and let it simmer for about 3-5 minutes until the sauce thickens slightly.

Incorporate Spinach & Seasoning: Add the spinach and Italian seasoning to the sauce, stirring until the spinach wilts. If using, sprinkle in the Parmesan cheese and stir until melted and creamy. Season with salt and pepper to taste.

Combine with Zoodles: Remove the excess moisture from the zoodles by gently squeezing them with a paper towel. Then, add the zoodles to the skillet with the creamy sauce. Toss everything together, ensuring the zoodles are well-coated in the sauce. Cook for an additional 3-5 minutes, allowing the zoodles to warm through but not become mushy.

Serve: Divide the creamy sun-dried tomato zoodles among plates and garnish with fresh basil leaves. Enjoy warm as a delightful and creamy main or side dish!

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