Zucchini Pasta with Sweet Potato and Kale

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1

Zucchini

1

Summer Squash

up to 2

2

Carrots

1

Large Sweet Potato

50 g

Chopped Kale

120 mL

Almond Milk

20 g

Feta Cheese

1 clove

Garlic , minced, divided

2 g

Chili Peppers , divided

as needed

Coconut Oil Cooking Spray

Cooking Instructions

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Step 1

Use vegetable peeler to peel or shave Zucchini (1) , Summer Squash (1) and Carrots (2) into a pasta consistency.

Step 2

Cook Sweet Potato (1) in a microwave oven or (peel, cube, and boil on a stovetop) until soft.

Step 3

While sweet potato cooks, add all shaved vegetables to the pan, spray with a little Coconut Oil Cooking Spray (as needed) and cook until tender (like pasta).

Step 4

Once the sweet potato is cooked, discard of any skins if left from microwaving, and mash well. Add in half of the Garlic (1/2 clove) , Almond Milk (120 mL) , and Chili Peppers (as needed) .

Step 5

Once the shaved veggies are soft, remove from pan and set aside, add Kale (50 g) and remaining Garlic (1/2 clove) to the same pan cook until kale is nearly crispy. Add your seasoned sweet potato mash to your veggie pasta and stir until well combined.

Step 6

Dish the Sweet Potato Zucchini pasta out on each dish and top with cooked kale, Feta Cheese (20 g) , and remaining Chili Peppers (as needed) .