Rating: 3.73 stars
21 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2

Loaded with veggies, this spiralized sweet potato vegetable noodles recipe--our healthy take on a traditional carbonara recipe--achieves superfood status with the addition of spinach and mushrooms. Look for large, straight sweet potatoes to make the longest veggie noodles.

Breana Killeen
Source: EatingWell Magazine, March/April 2016

Gallery

Read the full recipe after the video.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put a large pot of water on to boil.

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  • Using a spiral vegetable slicer or julienne vegetable peeler, cut sweet potatoes lengthwise into long, thin strands. You should have about 12 cups of "noodles."

  • Cook the sweet potatoes in the boiling water, gently stirring once or twice, until just starting to soften but not completely tender, 1 1/2 to 3 minutes. Reserve 1/4 cup of the cooking water, then drain. Return the noodles to the pot, off the heat. Combine eggs, Parmesan, salt, pepper and the reserved water in a bowl; pour over the noodles and gently toss with tongs until evenly coated.

  • Heat oil in a large skillet over medium heat. Add bacon and mushrooms and cook, stirring often, until the liquid has evaporated and the mushrooms are starting to brown, 6 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add spinach and cook, stirring, until wilted, 1 to 2 minutes. Add the vegetables to the noodles and toss to combine. Top with a generous grinding of pepper.

Tips

Make Ahead Tip: Refrigerate the raw “noodles” (Step 2) for up to 1 day.

Equipment: Spiral vegetable slicer

Nutrition Facts

312 calories; protein 14.5g; carbohydrates 37.6g; dietary fiber 5.7g; sugars 11.6g; fat 12.2g; saturated fat 4.4g; cholesterol 129.5mg; vitamin a iu 31536.5IU; vitamin c 32.5mg; folate 88.8mcg; calcium 234.9mg; iron 3mg; magnesium 69.9mg; potassium 817.8mg; sodium 586.6mg; thiamin 0.2mg.
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