Sweet Potato Spaghetti with Parmigiano Reggiano

Sweet Potato Spaghetti with Parmigiano Reggiano (Serves Four)


1 large sweet potato

1 medium zucchini

1 cup of frozen peas

1 vidalia onion

1 cup of grated parmigiano reggiano

1 tblsp of butter

2 tblsp spoon of olive oil

3 tblsp of fresh parsley (torn)

½ tsp salt


  1. Spiralize the sweet potato, zucchini and onion. If you don’t own a spiralizer, you can julienne the vegetables with a mandolin slicer.
  2. Add butter and olive oil to a large sauté pan.
  3. Add the onion and cook for 1 minute.
  4. Add the sweet potato, zucchini spaghetti and peas.
  5. Add ½ tsp of salt.
  6. Cover and let sit for 5 minutes on low heat.
  7. Turn off flame.
  8. Add ¾ cup of Parmigiano Reggiano (or 4oz of goat cheese) and toss.
  9. Spoon spaghetti into large serving bowls and top with remaining parmigiano reggiano and torn fresh parsley.


*Goat cheese can easily be substituted for the parmigiano reggiano

*Top with Grilled Chicken, Grilled Salmon or Grilled Shrimp for added protein



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