roasted sweet potato and asparagus pasta
- 3 small zucchini
- 1 bunch asparagus, trimmed
- 2 sweet potato, peeled
- 2-3 ounces jack cheese (I used this – vegan)
- 1/3 cup wine (I used dry vermouth)
Adapted from spabettie.com
Slice zucchini into pasta (using spiralizer, mandoline, julienne peeler), set aside. Slice asparagus into bite size pieces. Chop sweet potato into cubes. Arrange asparagus and potato on baking sheet, sprinkle with salt. Roast in 350 degree oven for 30-35 minutes.
In pan over low heat, combine olive oil (1-2 tablespoons), cheese and wine – stirring until it melts into a sauce. Remove from heat, add zucchini pasta and toss to coat with sauce. Plate the pasta and top with the roasted asparagus and sweet potato.