This Sweet Potato Kale Pasta is an easy one-pan recipe that is nutritious, delicious and doesn’t leave a mess in the kitchen. It’s “clean cooking” at its finest.

I don’t have the time or the patience to make elaborate meals with “unique” ingredients and lots of steps and fuss. However, I do like to create new and creative meals for Spaceman and me that are healthy and packed with natural flavor. This recipe utilizes the sweet and savory flavors from the superfood group of the sweet potato and kale. Let’s get started…

Ingredients (serving size 4 people):

• 2 sweet potatoes, peeled and spiralized
• 1 head/bunch of kale, rinsed and shredded
• 1/2 lemon, squeeze juice
• 1/2 can low sodium cannellini beans, rinsed and drained
• crumbled feta to taste (about 1 spoonful per plate)
• hummus to taste (about 1-2 spoonfuls per plate)
• 3 Tbs extra virgin olive oil
• 2-3 Tbs dried basil (depending on how much you like basil)
• 2 Tbs dried dill
• 1 tsp dried rosemary
• 1 tsp dried thyme
• seasonal salt to taste
• pepper to taste

Steps:

• Peel and spiralize two sweet potatoes creating spaghetti like “noodles”
• Add olive oil to the pan and turn on heat
• Add sweet potato noodles to the pan
• Rinse and shred one bunch of kale, add kale to the pan with sweet potato noodles
• Add dried basil and dill
• Add salt and pepper

• Squeeze juice of half a lemon to the mix

• Let cook, covered, on medium heat until noodles are somewhat soft and kale has started to wilt
• Add half a can of cannellini beans
• Once kale has wilted and sweet potato has softened turn off heat
• On serving plate, scoop one or two spoonfuls of hummus (depending on taste) to the center of the plate and circle the sweet potato kale pasta around it.
• Top pasta with about one spoonful of crumbled feta cheese (depending on taste)
• Sprinkle some of the dried rosemary and thyme on top of the hummus

• Serve and enjoy!

Add a sliced, fresh baguette for some extra delicious fun. A great choice for dessert is this yummy dark chocolate chunk strawberry ice cream.