Zucchini and Sweet Potato Pasta

★★★★★ 1 Review
jessabessa22 avatar
By Jessica Rehs
from Charleston, SC

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.

Blue Ribbon Recipe

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!

— The Test Kitchen @kitchencrew
serves 4
prep time 10 Min
cook time 15 Min
method Stove Top

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
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How To Make

  • 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.
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