Zucchini and Sweet Potato Pasta

Jessica Rehs


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.

★★★★★ 1 vote
10 Min
15 Min
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!


medium zucchini, spiralized
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
handfuls fresh spinach leaves
feta cheese
almond slivers
fresh cilantro


1In 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.
2While 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.
3After a couple minutes, add in spinach until just wilted, about 3 minutes. Remove from heat.
4When 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 Zucchini and Sweet Potato Pasta

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