Zucchini Pasta with Sweet Potato and Kale

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

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

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).

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 (1/2 cup), and Chili Pepper (1/2 tsp).

Once the shaved veggies are soft, remove from pan and set aside, add Kale (2 cups) 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.

Dish the Sweet Potato Zucchini pasta out on each dish and top with cooked kale, Feta Cheese (2 Tbsp), and remaining Chili Pepper (1/2 tsp).