This Sweet Potato Pasta with Crispy Prosciutto recipe is so darn delicious, and couldn’t be easier to prep! Ultra-low-carb, ultra good!
Ingredients (per serve - multiply as needed)
8 thin slices of prosciutto, cut into strips
2 tablespoons extra-virgin olive oil
1 brown onion, finely minced
1 sweet potato, about 250 g, peeled and finely cubed
200 g LOKA ultra-low-carb pasta
160 g baby spinach leaves
Parmesan cheese grated
Sea salt and freshly cracked black pepper
Step 1 – Pan-fry the Prosciutto
Heath a skillet over medium heat, add in the thin strips of prosciutto and cook them for about 3 minutes, until crispy on all sides, then set them aside.
Step 2 – Stir-fry the sweet potatoes
Add the cubed sweet potatoes and onion into the skillet and stir-fry them for 5 minutes, until they’re crispy around the edges and the potatoes have slightly softened. Step 3 – Cook the pasta
Bring a large pot of lightly salted water to a boil, then cook the ultra-low-carb LOKA pasta al dente. Step 4 – Add spinach into the skillet
Add the spinach into the skillet with the other veggies, and cook all ingredients for about 2 minutes. Then add in the crispy prosciutto and turn the heat off. Mix everything together and serve
Drain the pasta, add it to the pan with the vegetables and stir to combine all the ingredients.
Season generously with parmesan cheese and freshly cracked black pepper.