Sweet Potato Noodles with Sun-dried Tomato Sauce and Crispy Prosciutto

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?
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner, Lunch
Servings: 2
Calories: 427kcal

Ingredients

For the sauce

  • 1 avocado
  • 3 tbsp sun-dried tomatoes
  • 1/2 cup fresh basil leaves
  • 2 clove garlic
  • 1/2 cup bell pepper (capsicum, any color) seeds removed and roughly chopped
  • 1/4 cup water
  • sea salt to taste
  • black pepper to taste

For the pasta

  • 2 sweet potato (any color or variety) spiralized (we used orange sweet potatoes)
  • 3 oz coppa or prosciutto
  • 3 cups fresh spinach packed

Instructions

  • Combine all sauce ingredients in a small food processor or blender. Process until a smooth paste. Set aside.
  • 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.
  • 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.
  • Transfer to a plate or bowl.
  • Using the same skillet, stir in the spinach and cook until just wilted.
  • Stir in sweet potato noodles and sauce. Stir well until heated through.
  • Crumble the prosciutto/coppa over the skillet, with your fingers.
  • Give a toss and then remove from heat and serve.

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.

Interesting Read(s):

 

Nutrition

Calories: 427kcal | Carbohydrates: 48g | Protein: 18g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 38mg | Sodium: 1096mg | Potassium: 1310mg | Fiber: 13g | Sugar: 13g

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