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.