In case you’ve been living under a rock for the past 9 months or so, the biggest thing in healthy eating right now is vegetable noodles. I’ve been resistant to trying them because I respect pasta too much to turn it in to vegetables, and because nature has already provided us with a noodle-like veggie- spaghetti squash! However, while browsing the gorgeous produce at Wegmans this past weekend, I gave in. Now, the pre-spiralized noodles and the pre-riced cauliflower are much more expensive than doing it yourself, but I’m not going to complain about a grocery store making their produce more palatable and convenient! I also didn’t want to invest in a spiralizer before knowing whether or not I like the “noodles,” so I splurged and bought a pack of sweet potato noodles. The package says to simply saute (not boil) until softened and then season with salt and pepper, but I wanted to get creative.
I had some prosciutto at home, so that’s where this started. I decided to saute little pieces of prosciutto for a savory topping, and obviously parmesan cheese would be involved. I started thinking about what sauces would work with sweet potato, and only light, oil-based sauces like pesto made sense. I didn’t feel like making pesto, but fortunately I was able to buy exactly the amount I needed at the olive bar (in the cheese section)- for only a dollar! Just because I can’t stop at one vegetable, I got some arugula to balance the richness of the pesto. For crunch, I decided to toast up some cashews as well.
This whole meal took about 7 minutes to prepare. I sauteed up the noodles according to the package and tossed in the pesto and arugula towards the end. Meanwhile, I sliced up the prosciutto and cashews and lightly toasted those. Top the noodles with the prosciutto, cashews, and cheese, and that’s it!
My review? Well, this dish was incredibly delicious. I loved the combination of flavors and textures, and, to be honest, the noodles really did replace pasta nicely. However, I didn’t feel nearly as satisfied as I would with a nice plate of whole grain pasta, but I also wouldn’t have felt guilty having a second serving. I would be more than happy to try other dishes with spiralized veggies, but I’m not going to pay the store to do it for me again (the markup from raw vegetable to spiralized is ridiculous). I guess I have to consider getting a spiralizer… darn.
- 1/2 lb spiralized sweet potato/squash noodles
- 1 Tbsp olive oil
- 3 slices prosciutto, torn or sliced into small pieces
- 1/4 cup cashews, roughly chopped
- 1/4 cup pesto
- 1 cup arugula
- 1/4 cup grated parmesan
- Heat the olive oil over medium-high heat in a large saute pan and toss in the noodles. Toss occasionally to cook evenly.
- Meanwhile, saute the prosciutto in a pan over medium heat until lightly crisped. Remove from the pan and toast the cashews until just browned.
- When the noodles are softened and have lost about half their volume, add the pesto and arugula and toss to combine.
- Plate the noodles and top with the prosciutto, cashews, and parmesan.