Sweet Potato Noodles with Spinach – Delicious, adaptable, vegetarian recipe with garlicky sweet potato noodles, spinach, onions, and a sprinkle of cheese.
Spiralized vegetables again, you say? Sure, CAN DO!
What’s up, my internet BFFs!? How’s the outside-world? I haven’t seen much of it since I’m kinda stuck inside the house with everyone getting those back-to-school cooties. Ugh. I’ve had enough!
Is it just me, or does everyone run around with Lysol Disinfectant Spray, spraying every inch of every blanket, remote control, pillow, etc…? My mom says I need to stop with the Lysol because the kids aren’t catching all this at home – they’re getting it from school.
That makes total sense to me, but I’m too attached to that Lysol Spray. It tells me that I’m doing something about nasty, unwelcome germs and viruses chillin’ around, taking up space in my house. I do overdo it, though. I use up a large can in 3 days. Lysol truly IS my buddy. ????
In unrelated news, Sweet Potato Noodles with Spinach!
This recipe is a result of standing in the kitchen… hAngry… having just taken a disastrous pasta casserole out of the oven. Pasta to sauce ratio was WAY off. Driest pasta dinner of ever. I threw that out and made this as a side dish to some quick pan-seared chicken breasts.
What’s before us is … besides being completely delicious…this is buttery, it’s so flavorful, and it’s BE!YOND! I’m kinda glad I haven’t been able to put down that spiralizer – so far, everything I’ve spiralized has come out great.
Basically, we’re taking spiralized sweet potatoes and sauteing them with our usual combination of onions and garlic. A bag of green leafy spinach, some fresh herbs and a sprinkle of parm cheese pulls everything together.
I thought about adding some sauce to this, or even pesto, but I changed my mind. I thought it was very good all on its own. If you have a preference for saucier food, g’ahead. For some reason, I’m thinking tomato sauce would work for me. Maybe not for everyone, but I’m diggin’ it.
Serve this as a meal or serve it as a side dish – it will be inhaled either way.
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- 2- pounds sweet potatoes (about 3 potatoes), spiralized
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 large yellow onion , thinly sliced
- 2 to 3 garlic cloves , minced
- pinch salt
- 1/4 cup water
- 1 bag (10-ounces) fresh baby spinach
- salt and fresh ground pepper , to taste
- 1/4 cup chopped fresh parsley
- grated parmesan cheese
- Spiralize the sweet potatoes and set aside.
- Melt butter and heat olive oil in a large non-stick skillet over medium-high heat.
- Add sliced onions, garlic, and pinch of salt; stirring frequently, saute for 3 minutes, or until onions just begin to soften.
- Stir in sweet potato noodles and continue to cook, stirring frequently, for 8 to 10 minutes, or until tender.
- Add water; cook for 3 to 4 minutes, or until sweet potatoes are thoroughly cooked and fork tender.
- Stir in spinach and add salt and pepper.
- Cook for 2 more minutes, or until spinach is wilted.
- Remove from heat.
- Add chopped fresh parsley.
- Sprinkle with cheese.
WW SmartPoints: 10
TOOLS USED IN THIS RECIPE:
I’M IN THE MOOD FOR…
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