Sweet Potato Pasta Primavera
Throwing something together for dinner Top Chef-style (always last-minute with random ingredients right?!?) is usually a horror story in my house. But I'm proud to say I kind of pulled it off this week!
With leftovers from a weekend veggie plate staring at me from the fridge, a package of sweet potato fettuccine, and some frozen turkey meatballs, I made a tasty plate of food in less than 20 minutes. Who am I???
These noodles cooked very quickly, like 2-3 minutes in boiling water. The difficulty level of this dish is ridiculously low and the flavors feel appropriate for fall with the cinnamon and sweet potato. #getinmybelly
Did you know? Pea pods are a good source of vitamins C and K, plus fiber! Vitamin A-loaded sweet potatoes are in season if you're feeling adventurous enough to make homemade pasta. Olive oil aids in the absorption of those fat-soluble vitamins A and K (don't forget D and E).
- 1 package of refrigerated gluten-free sweet potato fettuccine noodles
- 1 bag of Trader Joe's frozen turkey meatballs
- About 2 cups of fresh veggies (broccoli, tomatoes, carrots and snap peas)
- 2 Tbsp olive oil
- 1 tsp freeze-dried chopped garlic or 1 clove fresh (I used Litehouse Instantly Fresh Garlic)
- 1/4 cup grated parmesan cheese
- 1/2 tsp cinnamon
- Black pepper and salt to taste
Cook the meatballs according to package directions (about 5 minutes in the microwave) and bring water to a boil for the pasta. Heat the oil in a pan over medium heat before adding the garlic and veggies. Once they're sizzling add 1/4 cup of water to the pan and the cinnamon, pepper and salt. Cover with a lid to steam for 3-4 minutes. Boil pasta, then drain. Be sure to rinse well -- these buggers are sticky! Cut the meatballs into fourths if you have little mouths before assembling plates. Finish with a sprinkle of parmesan cheese and voila! Extra points if you gram a selfie of your voila flare and tag me of course!