Zucchini and Sweet Potato Pasta

Jessica Rehs

By
@jessabessa22

I love pasta. Spaghetti noodles of ALL TYPE. This was my first time using veggie noodles as an alternative-and it DOES NOT disappoint! We were satisfied, full, and the craving for spaghetti was met.


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Comments:

Serves:

4

Prep:

10 Min

Cook:

15 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This recipe is so colorful and has so many different textures, you just can't wait to take your next bite. I had never used the cilantro paste before but really enjoyed the flavor that it added to the dish. This is a great healthy dinner recipe to add to your menu!

Ingredients

2
medium zucchini, spiralized
2
large sweet potatoes, spiralized
extra virgin olive oil
10 oz
canned sweet corn
10 oz
container cherry tomatoes
1 Tbsp
chopped garlic
1 Tbsp
cilantro paste
1/2 c
chopped pickled jalapenos
1 tsp
fresh cracked pepper
1 tsp
sea salt
2
handfuls fresh spinach leaves
feta cheese
almond slivers
fresh cilantro
sriracha

Directions Step-By-Step

1
In a large skillet over medium heat, combine olive oil (just enough to cover pan), tomatoes, corn, garlic, cilantro paste, chopped peppers, and salt and pepper.
2
While this is stewing, spiralize the zucchini and potatoes. Once the tomatoes have started to crack, use a wooden spoon to squash them. Add in your noodles, toss to coat.
3
After a couple minutes, add in spinach until just wilted, about 3 minutes. Remove from heat.
4
When serving, top with crumbled feta cheese (to your preference, about 1/4 cup a person), almonds and fresh cilantro. I top with lots of sriracha, because I like it spicy. It's just as good without it.

About this Recipe

Course/Dish: Pasta, Vegetables
Main Ingredient: Vegetable
Regional Style: American
Collection: Healthier Fare