Sweet Potato Noodles with Sun-dried Tomato Sauce
Sweet Potato Noodles with Sun-dried Tomato Sauce and Crispy Prosciutto
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Though you might have heard of zoodles - aka zucchini noodles - the world of veggie noodles doesn't stop there. Though I love zucchini noodles, sweet potato, carrot, and red beet noodles are my favorites right now. Have you tried them yet?
Servings Prep Time
2 10 min
Cook Time
15-20 min
Servings Prep Time
2 10 min
Cook Time
15-20 min
Sweet Potato Noodles with Sun-dried Tomato Sauce
Sweet Potato Noodles with Sun-dried Tomato Sauce and Crispy Prosciutto
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
Though you might have heard of zoodles - aka zucchini noodles - the world of veggie noodles doesn't stop there. Though I love zucchini noodles, sweet potato, carrot, and red beet noodles are my favorites right now. Have you tried them yet?
Servings Prep Time
2 10 min
Cook Time
15-20 min
Servings Prep Time
2 10 min
Cook Time
15-20 min
Ingredients
For the sauce
For the pasta
Servings:
Units:
Instructions
  1. Combine all sauce ingredients in a small food processor or blender. Process until a smooth paste. Set aside.
  2. Place a large skillet over medium heat and coat with cooking spray. Lay in the coppa or prosciutto slices and cook for 3-5 minutes or until crispy. Transfer to a paper towel-lined plate and set aside.
  3. Using the same skillet, add a little oil and spiralized sweet potato noodles and cook, frequently tossing, for about 5 minutes or until sweet potato noodles are al dente.
  4. Transfer to a plate or bowl.
  5. Using the same skillet, stir in the spinach and cook until just wilted.
  6. Stir in sweet potato noodles and sauce. Stir well until heated through.
  7. Crumble the prosciutto/coppa over the skillet, with your fingers.
  8. Give a toss and then remove from heat and serve.
Recipe Notes

If you don't have a spiralizer, you could use a vegetable peeler or julienne peeler too. Hold the sweet potato down on a flat surface and slide from top to bottom to make noodles or ribbons. A vegetable peeler will make flat fettuccini-like strands/ribbons while a spiralizer (or julienne peeler) will make spaghetti-like strands. We used a spiralizer for this recipe. Click here for more info on how to spiralize veggies.

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Nutrition Facts
Sweet Potato Noodles with Sun-dried Tomato Sauce and Crispy Prosciutto
Amount Per Serving
Calories 427 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 38mg 13%
Sodium 1096mg 46%
Potassium 1310mg 37%
Total Carbohydrates 48g 16%
Dietary Fiber 13g 52%
Sugars 13g
Protein 18g 36%
Vitamin A 513%
Vitamin C 125%
Calcium 13%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.

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